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Sensory Evaluation of Food: Statistical Methods and Procedures - Food Science and Technology O'Mahony, Michael (University of California, Davis, USA) 1. izdevums
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Sensory Evaluation of Food: Statistical Methods and Procedures - Food Science and Technology
O'Mahony, Michael (University of California, Davis, USA)
Covers various basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. This book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It is of interest to industry professionals and students.
510 pages
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 1986. gada 10. janvāris |
| ISBN13 | 9780824773373 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 510 |
| Izmēri | 150 × 220 × 20 mm · 1,10 kg |
| Valoda | Angļu |
