000			01595cmm a2200325 i 4500
003			SPU
005			20210701205951.0
008			210519b2010 nyu|||||o|||| 00| 0 eng d
020			_a9781441964885 (E-book)
040			_aSPU
049			_amain
050		4	_aTX 546 _bL39S 2010
100			_aLawless, Harry T. _9242310
245	1	0	_aSensory evaluation of food : _bprinciples and practices / _cHarry T. Lawless, Hildegarde Heymann. _h[electronic resource]
250			_aSecond edition
260			_aNew York : _bSpringer, _c2010
300			_a1 online resource (xxiii, 596 pages) : _billustrations (some color).
449			_a110511
490	1		_aFood science texts series, _x1572-0330 ; _v5999
504			_aIncludes bibliographical references and index
505			_aPhysiological 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
650		0	_aFOOD _xSENSORY EVALUATION _9242311
700			_aHeymann, Hildegarde _9242312
830			_aFood science texts series ; _0http://id.loc.gov/authorities/names/n95078538 _v5999 _x1572-0330 _9242314
850			_aSPU
856	4	0	_uhttps://drive.google.com/file/d/1BZ1S7jYJkOVubhnrR3jgepYHi7h5_yqD/view?usp=sharing _yView Full-text
910			_aLibrary _bSpringer _c190521
942			_2lcc _cEBK
998			_aniparat 0521
999			_c201791