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| SENSORY EVALUATION PRACTICES
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To order this title, and for more information, click here
Third Edition
By
Herbert Stone, Tragon Corporation, Redwood City, California
Joel Sidel, Tragon Corporation, Redwood City, California
Included in series
Food Science and Technology,
Description
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation
is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food
and taste acceptance.
Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory
evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in
the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research
developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the
internet and its implications for the future of sensory evaluation.
Audience
Food sensory professionals, technical managers and product development specialists, industry research directors, marketing, marketing
research, advertising professionals, sensory evaluation undergraduates
Contents
Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems
| Bibliographic details |
Hardbound, 408 pages, publication date: MAR-2004
ISBN-13: 978-0-12-672690-9
ISBN-10: 0-12-672690-6
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
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USD 120
GBP 43.80
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Last update: 5 Sep 2009
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