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Sensory evaluation practices [electronic resource] / Herbert Stone and Joel L. Sidel.

By: Stone, Herbert.
Contributor(s): Sidel, Joel L.
Material type: TextTextSeries: Food science and technology international series: Publisher: Amsterdam ; Boston : Elsevier Academic Press, c2004Description: 1 online resource (xiv, 377 p.) : ill.ISBN: 9780080474359 (electronic bk.); 0080474357 (electronic bk.).Subject(s): Food -- Sensory evaluation | Aliments -- Analyse sensorielle | TECHNOLOGY & ENGINEERING -- Food ScienceGenre/Form: Electronic books.Additional physical formats: Print version:: Sensory evaluation practices.DDC classification: 664/.072 Online resources: EBSCOhost
Contents:
SENSORY EVALUATION PRACTICES; Food Science and Technology; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Introduction to Sensory Evaluation; The Organization and Operation of a Sensory Evaluation Program; Measurement; Test Strategy and the Design of Experiments; Discrimination Testing; Descriptive Analysis; Affective Testing; Special Problems; Epilogue; References; Index; Food Science and Technology;
Summary: This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances.
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Includes bibliographical references (p. [345]-364) and index.

Description based on print version record.

SENSORY EVALUATION PRACTICES; Food Science and Technology; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Introduction to Sensory Evaluation; The Organization and Operation of a Sensory Evaluation Program; Measurement; Test Strategy and the Design of Experiments; Discrimination Testing; Descriptive Analysis; Affective Testing; Special Problems; Epilogue; References; Index; Food Science and Technology;

This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances.

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