Sensory Evaluation of Food: Statistical Methods and Procedures - Food Science and Technology - Michael O'Mahony - Books - Taylor & Francis Inc - 9780824773373 - January 10, 1986
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Michael O'Mahony
Sensory Evaluation of Food: Statistical Methods and Procedures - Food Science and Technology 1st edition

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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  

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