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20110828093000.0 |
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110525s2010 nyu eng |
| 020 |
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|a 1441964878 (hardcover : alk. paper)
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| 020 |
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|a 1441964886 (e-book)
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| 020 |
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|a 9781441964878 (hardcover : alk. paper)
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| 020 |
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|a 9781441964885 (e-book)
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| 050 |
0 |
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|a TX546
|b .L39 2010
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| 090 |
0 |
0 |
|a TX546
|b .L39 2010
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| 100 |
1 |
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|a Lawless, Harry T. ,
|e author
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| 245 |
1 |
0 |
|a Sensory evaluation of food :
|b principles and practices
|c Harry T. Lawless, Hildegarde Heymann
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| 250 |
|
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|a 2nd ed
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| 260 |
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|a New York :
|b Springer ,
|c c2010
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| 300 |
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|a vii, 596 p. :
|b ill ;
|c 26 cm.
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| 490 |
1 |
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|a Food science text series
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| 504 |
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|a Includes bibliographical references and indexes
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| 505 |
0 |
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|a 1. Introduction -- 2. Physiological and psychological foundations of sensory function -- 3. Principles of good practice -- 4. Discrimination testing -- 5. Similarity, equivalence testing, and discrimination theory -- 6. Measurement of sensory thresholds -- 7. Scaling -- 8. Time-intensity methods -- 9. Context effects and biases in sensory judgment -- 10. Descriptive analysis -- 11. Texture evaluation -- 12. Color and appearance -- 13. Preference testing -- 14. Acceptance testing -- 15. Consumer field tests and questionnaire design -- 16. Qualitative consumer research methods -- 17. Quality control and shelf-life (stability) testing -- 18. Data relationships and multivariate applications -- 19. Strategic research
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| 650 |
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0 |
|a Food
|x Sensory evaluation
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| 700 |
1 |
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|a Heymann, Hildegarde ,
|e author
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| 999 |
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|a 1000139796
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000172402
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|