Sensory Evaluation of Food : Principles and Practices

Springer-Verlag New York Inc.

Master the principles and practices of sensory evaluation with this comprehensive guide. Authored by Harry T. Lawless and Hildegarde Heymann, this hardcover book delves deep into the science of how humans perceive food, covering everything from basic principles to advanced methodologies. Ideal for students, researchers, and food industry professionals, it provides the latest insights into chemoreception, statistical modeling, and the nuances of human sensory testing. Expand your knowledge with this essential resource for understanding and improving food quality through sensory science. Key features include: - In-depth exploration of sensory science principles and practices - Coverage of advancements in chemoreception and statistical methodologies - Insights into human sensory testing limitations and error variance reduction - Written by leading experts Harry T. Lawless and Hildegarde Heymann - Comprehensive 596-page hardcover edition Summary: Sensory Evaluation of Food: Principles and Practices, Hardcover, English, First edition, 596 pages, ISBN 9781441964878, by Harry T. Lawless and Hildegarde Heymann.