Sensory Evaluation of Food (Food Science Text)

by Harry T Lawless and Hildegarde Heymann

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This text is designed for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple descrimination tests to home use placements for consumers. Practical guidance is provided on how tests are conducted and, for the reader who wishes a deeper understanding, 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. The text presents divergent philosophies in a balanced manner.
  • ISBN10 1441964894
  • ISBN13 9781441964892
  • Publish Date 28 September 2010 (first published 31 December 1995)
  • Publish Status Withdrawn
  • Out of Print 18 October 2014
  • Publish Country US
  • Imprint Springer
  • Format Paperback (US Trade)
  • Pages 622
  • Language English