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Sensory Evaluation of Food: Principles and Practices
Harry T. Lawless
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Description for Sensory Evaluation of Food: Principles and Practices
Hardback. Sensory Evaluation of Food covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. The fundamental theories, both psychological and statistical, are presented, which form the basis and rationale for sensory test design. Series: Food Science Text Series. Num Pages: 596 pages, biography. BIC Classification: PSAN; TDCT. Category: (P) Professional & Vocational. Dimension: 269 x 202 x 40. Weight in Grams: 1284.
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel ... Read more
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel ... Read more
Product Details
Publisher
Springer-Verlag New York Inc. United States
Number of pages
850
Format
Hardback
Publication date
2010
Series
Food Science Text Series
Condition
New
Number of Pages
596
Place of Publication
New York, NY, United States
ISBN
9781441964878
SKU
V9781441964878
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
About Harry T. Lawless
Harry T. Lawless is Professor of Food Science at Cornell University where he teaches sensory evaluation. He has 35 years of experience in chemosensory research and psychophysics. He spent five years in consumer testing in industry, and serves as a consultant to various food and consumer products companies on sensory test methods. Hildegarde Heymann is Professor of Viticulture and Enology ... Read more
Reviews for Sensory Evaluation of Food: Principles and Practices
From the reviews of the second edition: “This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. … its primary aim is as a textbook for university-level sensory science modules. … also serves as an over-arching technical ... Read more