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Principles of sensory evaluation of food /

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Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related t...

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Bibliographic Details
Main Authors: Amerine, Maynard A. (Maynard Andrew), 1911-1998, Pangborn, Rose Marie (Author), Roessler, Edward B. (Edward Biffer), 1902-1993 (Author)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Language Notes:English.
Published: New York : Academic Press, 1965.
Series:Food science and technology (Academic Press)
Subjects:
Food > Sensory evaluation.
Food > Analysis.
Senses and sensation.
Food Analysis
Sensation
Sens et sensations.
Aliments > Analyse.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Senses and sensation
Food > Analysis
Food > Sensory evaluation
Geruch
Geruchswahrnehmung
Geschmacksqualität
Geschmackswahrnehmung
Lebensmittel
Psychologie
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Call Number: TX541 .A74 1965
 
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TX541 .A74 1965 Available