Sensory Evaluation of Food: Statistical Methods and Procedures

1st Edition

Michael O'Mahony

CRC Press
Published January 10, 1986
Reference - 510 Pages
ISBN 9780824773373 - CAT# DK3521
Series: Food Science and Technology

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Summary

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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