Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)

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 & statistical theories that form the basis & rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods & are also presented as a stand-alone material in appendices.\x0D\x0AStatistical applications are tailored to common & relevance are obvious, & space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students & practitioners will profit from the detailed section on rationale & sensory evaluation issues.

• Format: Hardcover
• Language: English
• ISBN: 0412994410
• ISBN13: 9780412994418
• Release Date: January 1998
• Publisher: Chapman & Hall
• Length: 827 Pages
• Weight: 0.95 lbs.
• Dimensions: 10.5" x 1.5" x 7.8"