Sensory Evaluation of Food

Statistical Methods and Procedures

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Sensory Evaluation of Food by Michael O'Mahony, CRC Press
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Author: Michael O'Mahony ISBN: 9781351416894
Publisher: CRC Press Publication: November 22, 2017
Imprint: Routledge Language: English
Author: Michael O'Mahony
ISBN: 9781351416894
Publisher: CRC Press
Publication: November 22, 2017
Imprint: Routledge
Language: English

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

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Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

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