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 | |
|---|---|---|---|---|---|---|---|
E-Book
|
SPU Library, Bangkok (Main Campus) | Electronic Resources | On Display | TX 546 L39S 2010 (Browse shelf(Opens below)) | Available | 9781441964885 |
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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