sensory evaluationtasteSensory evaluation concentrates on the utilisation of human for the measurement of sensory perceptions and their effect on food and taste acceptance. The chapters in this book cover: the organisation and operation of a sensory evaluation program, measurement, test strategy and the...
作者:Herbert Stone/Rebecca N·Bleibaum/Heather A·Thomas 出版年:2012-8 页数:446 定价:$ 112.94 ISBN:9780123820860 豆瓣评分 评价人数不足 内容简介· ··· As with the three previous editions of "Sensory Evaluation Practices", this book presents the latest developments and methods of sensory evalu...
豆瓣评分 评价人数不足 内容简介· ··· The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or th...
Sensory Evaluation Practices译者: Stone, Herbert;Sidel, Joel L. 出版商: Elsevier Science 出版年: 2004 ISBN: 9780080474359 分类: [TS 轻工业、手工业] 语种: ENG 简介 The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture....
Sensory Evaluation Practices译者: Stone, Herbert;Bleibaum, Rebecca N.;Thomas, Heather A. 出版商: Elsevier Science 出版年: 2012 ISBN: 9780123820877 分类: [TS207.3 食品分析与检验] 语种: ENG 简介 Understanding what the consumer wants and will accept are two of the most significant hurdles ...
Since 1985, when the first edition of this book was published, there have been many changes in he field of sensory evaluation. "Sensory Evaluation Practices, Third Edition" provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had...
Sensory evaluation is a required class for any Food Science undergraduate major, and this has served for nearly a decade as one of the only texts. Comprehensive in scholarship and represents divergent philosophies in the field in a balanced manner Includes supplementary material: sn.pub/extras Part...
SENSORY BY SECTOR We are committed to promoting good sensory evaluation practices across the whole food and beverage industry. A team of expert taster trainers, supported by consultant beverage experts, are combining their years of insider experience with advanced human calibration tools, tailored sensor...
HerbertStoneJoel L.SidelSensory evaluation practices1985Academic PressOrlando, FL311$39·50doi:10.1016/S0195-6663(86)80021-6Barbara J. RollsElsevier LtdAppetite
von Wittke (eds); Sensory Evaluation Practices (Food Science and Technology Series), by Herbert Stone and Joel L. Sidel and Fruit Juice Processing Technology, by Steven Nagy, Chin Shu Chen and Philip E. Shaw, Eds. M. Schällibaum, M.W. Rüegg Show moreShow less Choose an option to ...