Titre : | SENSORY EVALUATION OF FOOD, 1 : PRINCIPLES AND PRACTICES |
Autre titre: | EVALUATION SENSORIELLE DES ALIMENTS : PRINCIPES ET PRATIQUES |
Auteurs : | HARRY T. LAWLESS ; HILDEGARDE HEYMANN |
Type de document : | Livre |
Editeur : | NEW YORK : ASPEN PUBLISHERS $c KLUWER ACADEMIC PUBLISHERS, 1999 |
ISBN/ISSN/EAN : | 978-0-8342-1752-2 |
Format : | 827 P. |
Langues: | Anglais |
Concepts : |
PHYSIOLOGIE SENSORIELLE
ANALYSE SENSORIELLE TEST ALIMENT PRODUIT ALIMENTAIRE TEXTURE COULEUR CONTROLE QUALITE ANALYSE DE VARIANCE STATISTIQUE METHODE STATISTIQUE |
Résumé : | Presenting divergent philosophies in a balanced manner, this comprehensive and up-to-date text covers ail of the basic techniques of sensory testing, f rom simple discrimination tests to home use placements of consumers. Not only does it provide a practical guide ta how tests are conducted. it aiso explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as stand-alone material in appendices. Statistical applications are tailored to common analyses encountered in sensory work, so that practicality and relevance are obvious, and space is flot wasted on designs or analyses that are flot suitable for data collection from human observers. Offering a balanced view of diverse approaches, the text presents the chapters in such a way as ta provide undergraduate and graduate students taking courses in sensory evaluation, who want only practical aspects 0f conducting sensory tests, with clear instructions on how tests should be conducted. Advanced students will profit from the more-detailed sections on rationale and sensory evaluation issues. Sensory Evaluation of Food s also an essential reference for industrial practitioners. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
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RES 2297 | Livre | Réserve | Disponible |