Provides guidance and identifies principles and practices that will result in increased utilization of sensory evaluation. Describes test methods and suggests procedures for the analysis of results from sensory tests, including the organization and operation of a testing program…
by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas
The book has two objectives, #1 as a "how to" text for professionals, it aims for a clear and concise presentation of practical solutions, accepted methods, and standard practices, #2 as a textbook for courses at the academic level, it aims to provide just enough theoretical bac…
The aim of this book is to provide basic knowledge of the logic and computation of statistics for the sensory evaluation of food, or for other forms of sensory measurement encountered in, say, psychophysics. The book will take you from "ground zero" into the traditional realms o…
Abstract: This book provides general information about food aroma research as a new part of food chemistry and nutrition and its rapid development. The various aspects of aroma and flavor are reviewed in short summarized form. Terms and definitions, technological, legislative an…
