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Basic Sensory Methods for Food Evaluation

Beverley Merle WattsInternational Development Research Centre (Canada)

出版	The Centre, 1989
主題	Cooking / GeneralSocial Science / Developing & Emerging CountriesTechnology & Engineering / Food Science / General
ISBN	08893656369780889365636
URL	http://books.google.com.hk/books?id=ZLtAS7vuq_kC&hl=&source=gbs_api

註釋

Abstract: This manual is intended to provide a basic technical guide to methods of sensory evaluation in particularly to meer the needs of scientists in developing countries who have minimal training in sensory analysis. Included are discussions of analysis principles, descriptions of testing facilities and procedures, and examples of statistical treatment of sensory test data.