Description |
1 online resource (xiv, 377 pages) : illustrations. |
Physical Medium |
polychrome |
Description |
text file |
Series |
Food science and technology international series
|
|
Food science and technology international series.
|
Bibliography |
Includes bibliographical references (pages 345-364) and index. |
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. |
Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Subject |
Food -- Sensory evaluation.
|
|
Food -- Sensory evaluation. |
Genre/Form |
Electronic books.
|
Added Author |
Sidel, Joel L.
|
Other Form: |
Print version: Stone, Herbert. Sensory evaluation practices. Amsterdam ; Boston : Elsevier Academic Press, ©2004 0126726906 9780126726909 (DLC) 2004040480 (OCoLC)54407651 |
ISBN |
9780080474359 (electronic book) |
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0080474357 (electronic book) |
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9780126726909 |
|
0126726906 |
|
128090285X |
|
9781280902857 |
|
0126726906 |
|