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Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.

By: Lawless, Harry TContributor(s): Heymann, HildegardeMaterial type: TextTextSeries: Food science text seriesPublication details: New York ; London : Springer, c2010Edition: 2nd editionDescription: xxiii, 596 p. : ill. ; 27 cmISBN: 9781441964878 (hbk.) :; 1441964878 (hbk.) :; 9781441964885 (ebook) :; 1441964886 (ebook) :Subject(s): Food -- Sensory evaluation | TechnologyDDC classification: 664'.072 Summary: This book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers basic techniques of sensory testing and provides a guide to how sensory tests are conducted.
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Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.072 LAW (Browse shelf(Opens below)) Available 06588166
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.072 LAW (Browse shelf(Opens below)) Available 06578160
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.072 LAW (Browse shelf(Opens below)) Issued 18/11/2024 06580025
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.072 LAW (Browse shelf(Opens below)) Available 06580033
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.072 LAW (Browse shelf(Opens below)) Available 06358861
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Previous ed.: New York: Chapman & Hall, 1998.

Includes bibliographical references and index.

This book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers basic techniques of sensory testing and provides a guide to how sensory tests are conducted.

Specialized.

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