Sensory Evaluation of Food: Principles and Practices

by Hildegarde Heymann and Hildgarde Heymann

An Aspen Food Science Text Series Book.\x0D\x0AThe book is designed as a text for undergraduate & graduate courses in sensory evaluation & as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological...

• Format: Hardcover
• Language: English
• ISBN: 0412994410
• ISBN13: 9780412994418
• Release Date: January 1998
• Publisher: Springer
• Length: 827 Pages
• Weight: 0.95 lbs.
• Dimensions: 1.4" x 7.3" x 10.3"