Sensory Evaluation of Food : Statistical Methods and Procedures
Book Details
Format
Hardback or Cased Book
Book Series
Food Science and Technology
ISBN-10
0824773373
ISBN-13
9780824773373
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jan 10th, 1986
Print length
510 Pages
Weight
1,100 grams
Product Classification:
Food & beverage technology
Ksh 54,900.00
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Covers various basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. This book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It is of interest to industry professionals and students.
Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.
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