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Sensory Evaluation of Food: Statistical Methods and Procedures - Food Science and Technology Michael O'Mahony 1st edition
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Sensory Evaluation of Food: Statistical Methods and Procedures - Food Science and Technology
Michael O'Mahony
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.
510 pages
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | January 10, 1986 |
| ISBN13 | 9780824773373 |
| Publishers | Taylor & Francis Inc |
| Pages | 510 |
| Dimensions | 150 × 220 × 20 mm · 1.10 kg |
| Language | English |
