|
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Pigments, dyestuffs & paint technology > Cosmetics technology
|
Buy Now
Quantitative Sensory Analysis - Psychophysics, Models and Intelligent Design (Hardcover, New)
Loot Price: R4,357
Discovery Miles 43 570
|
|
|
Quantitative Sensory Analysis - Psychophysics, Models and Intelligent Design (Hardcover, New)
Expected to ship within 12 - 17 working days
|
Sensory evaluation is a scientific discipline used to evoke,
measure, analyse and interpret responses to products perceived
through the senses of sight, smell, touch, taste and hearing. It is
used to reveal insights into the way in which sensory properties
drive consumer acceptance and behaviour, and to design products
that best deliver what the consumer wants. It is also used at a
more fundamental level to provide a wider understanding of the
mechanisms involved in sensory perception and consumer behaviour.
Quantitative Sensory Analysis is an in-depth and unique treatment
of the quantitative basis of sensory testing, enabling scientists
in the food, cosmetics and personal care product industries to gain
objective insights into consumer preference data vital for informed
new product development. Written by a globally-recognised learer in
the field, this book is suitable for industrial sensory evaluation
practitioners, sensory scientists, advanced undergraduate and
graduate students in sensory evaluation and sensometricians.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
|
|
Email address subscribed successfully.
A activation email has been sent to you.
Please click the link in that email to activate your subscription.
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
