Sensory Evaluation of Food by Michael O'mahony
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."O'Mahony has met admirably the objectives he set out for himself. . . . .exceptionally valuable. "
---Food Technology
| SKU | Unavailable |
| ISBN 13 | 9780824773373 |
| ISBN 10 | 0824773373 |
| Title | Sensory Evaluation of Food |
| Author | Michael O'mahony |
| Series | Food Science And Technology |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Taylor & Francis Inc |
| Year published | 1986-01-10 |
| Number of pages | 510 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |