Sensory Evaluation of Food : Principles and Practices - Lawless, Harry T.; Heymann, Hildegarde; SpringerLink (Online service) (New York, NY : Springer New York : Imprint: Springer, 2010)
Physiological and Psychological Foundations of Sensory Function -- Principles of Good Practice -- Discrimination Testing -- Similarity, Equivalence Testing, and Discrimination Theory -- Measurement of Sensory Thresholds -- Scaling -- Time-Intensity Methods -- Context Effects and Biases in Sensory Judgment -- Descriptive Analysis -- Texture Evaluation -- Color and Appearance -- Preference Testing -- Acceptance Testing -- Consumer Field Tests and Questionnaire Design -- Qualitative Consumer Research Methods -- Quality Control and Shelf-Life (Stability) Testing -- Data Relationships and Multivariate Applications -- Strategic Research -- Erratum to: Similarity, Equivalence Testing, and Discrimination Theory.
Keywords: Food-Biotechnology.; Neurochemistry; Proteins .; Food Science; Neurochemistry; Receptors