Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Sensory Evaluation of Food: Statistical Methods and Procedures

Sensory Evaluation of Food: Statistical Methods and Procedures

O'Mahony, Michael

Hardcover

Series: Food Science and Technology, Book 16

Technology & EngineeringGeneral PsychologyProbability & Statistics

ISBN10: 0824773373
ISBN13: 9780824773373
Publisher: Routledge
Published: Jan 10 1986
Pages: 510
Weight: 1.60
Height: 1.10 Width: 6.22 Depth: 9.08
Language: English
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.

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