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Sensory Evaluation of Food - Statistical Methods and Procedures (Hardcover) Loot Price: R8,873
Discovery Miles 88 730
Repayment Terms: R832 pm x 12*
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Sensory Evaluation of Food - Statistical Methods and Procedures (Hardcover): Michael O'Mahony

Sensory Evaluation of Food - Statistical Methods and Procedures (Hardcover)

Michael O'Mahony

Series: Food Science and Technology

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Loot Price R8,873 Discovery Miles 88 730 | Repayment Terms: R832 pm x 12*

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Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

General

Imprint: Crc Press
Country of origin: United States
Series: Food Science and Technology
Release date: 1986
First published: 1986
Authors: Michael O'Mahony
Dimensions: 229 x 152 x 28mm (L x W x T)
Format: Hardcover
Pages: 510
ISBN-13: 978-0-8247-7337-3
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
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LSN: 0-8247-7337-3
Barcode: 9780824773373

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