Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann. [electronic resource]
Material type:
Computer fileSeries: Food science texts series ; 5999Publication details: New York : Springer, 2010Edition: Second editionDescription: 1 online resource (xxiii, 596 pages) : illustrations (some color)ISBN: - 9781441964885 (E-book)
- TX 546 L39S 2010
| Item type | Current library | Collection | Shelving location | Call number | Status | Barcode | |
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E-Book
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SPU Library, Bangkok (Main Campus) | Electronic Resources | On Display | TX 546 L39S 2010 (Browse shelf(Opens below)) | Available | 9781441964885 |
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| TX 541 F66 2017 Food analysis laboratory manual / [electronic resource] | TX 541 F66 2017 Food analysis / [electronic resource] | TX 545 B44F 2009 Food chemistry / [electronic resource] | TX 546 L39S 2010 Sensory evaluation of food : [electronic resource] principles and practices / | TX 551 ค229ค 2547 คู่มือดูแลสุขภาพด้วยสุดยอดสารอาหาร= [book] Super nutrients handbook/ | TX 551 ค229ค 2547 คู่มือดูแลสุขภาพด้วยสุดยอดสารอาหาร= [book] Super nutrients handbook/ | TX 551 ฉ233ก 2559 กินแก้กรรม / [book] |
Includes bibliographical references and index
Physiological and Psychological Foundations of Sensory Function -- Principles of Good Practice -- Discrimination Testing -- Similarity, Equivalence Testing, and Discrimination Theory -- Measurement of Sensory Thresholds -- Scaling -- Time–Intensity Methods -- Time–Intensity Methods -- Context Effects and Biases in Sensory Judgment -- Descriptive Analysis -- Color and Appearance
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