Sensory analysis of foods
Author(s)
Bibliographic Information
Sensory analysis of foods
Elsevier Applied Science , Sole distributor in the USA and Canada, Elsevier Science Pub., 1988
2nd ed
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Note
Includes bibliographies and index
Description and Table of Contents
Table of Contents
The sense of taste (K-H Plattig). The sense of smell (J A Maruniak). Texture perception and measurement (J G Brennan). Colour vision and appearance measurement (D B MacDougall). Sensory difference testing and the measurement of sensory discriminability (J E R Frijters). Scaling and ranking methods (D G Land and R Shepherd). Current practice and application of descriptive methods (J J Powers). Consumer studies of food habits (H L Meiselman). Statistical analysis of sensory data (G L Smith). Preference mapping and mulitdimensional scaling (H J H MacFie and D M H Thomson). Index.
by "Nielsen BookData"
