Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)

By Hildegarde Heymann

Covers the basic techniques of sensory testing, from simple discrimination tests to home use placements of consumers. This practical guide to how tests are conducted explores the fundamental... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 083421752X
• ISBN13: 9780834217522
• Release Date: January 1999
• Publisher: Springer
• Length: 848 Pages
• Weight: 3.25 lbs.
• Dimensions: 1.7" x 7.0" x 10.5"