The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, & quality assurance. This book shows "how-to" & is authored by a panel of industrial experts from one of the world's leading centers of ex…
Sensory evaluation practices
by Stone, Herbert, Sidel, Joel L.
fromFood science and technology
Sensory evaluation practices
by Stone, Herbert, Sidel, Joel L.
fromFood science and technology
Sensory evaluation techniques
by Civille, Gail Vance, Carr, B. Thomas, Meilgaard, Morten C.
Sensory Evaluation Techniques
by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas
Electronic noses and tongues in food science
Sensory evaluation techniques
by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas
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…
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…
Schnellmethoden der Lebensmittelsensorik
by DERNDORFER, EVA, Buchinger, Elisabeth
fromEssentials
"Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a…