Sensory Evaluation of Food : Principles and Practices /

Bibliographic Details
Main Authors: Lawless, Harry T. (Author), Heymann, Hildegarde. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2010.
Edition:2nd ed. 2010.
Series:Food Science Text Series,
Subjects:
Table of Contents:
  • 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.