Opening book details…
Can I read Sensory Evaluation of Food: Statistical Methods and Procedures (Food Science and Technology) on EtoBox?
Sensory Evaluation of Food: Statistical Methods and Procedures (Food Science and Technology) by Michael O’Mahony is a engineering available to read on EtoBox.
What is Sensory Evaluation of Food: Statistical Methods and Procedures (Food Science and Technology) about?
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 a
Who reads Sensory Evaluation of Food: Statistical Methods and Procedures (Food Science and Technology)?
It is typically read by working professionals who need an authoritative practice reference.
Common subject areas: medicine, law, business, engineering.
- Author
- Michael O’Mahony
- Publisher
- CRC Press
- Published
- 1986
- Language
- EN
- ISBN
- 9780203739884
- Category
- engineering
- Subjects
- Science, Engineering, Cooking
- Updated
- 2026-03-24
More by Michael O’Mahony
Browse all works by Michael O’Mahony
Similar books
- Sensory Evaluation of Food — Harry T. Lawless & Hildegarde Heymann (2010)
- Sensory Evaluation Practices (Food Science and Technology) — Herbert Stone and Joel L. Sidel (1985)
- Statistical Methods in Food and Consumer Research (Food Science and Technology) — Maximo C. Gacula Jr., Jagbir Singh, Jian Bi, Stan Altan (2008)
- Statistical Methods for Food Science : Introductory Procedures for the Food Practitioner — John A. Bower (2009)
- Sensory Discrimination Tests and Measurements : Statistical Principles, Procedures, and Tables — Jian Bi (2006)
- Sensory Evaluation of Food: Theory and Practice (Ellis Horwood Series in Food Science and Technology) — Gisela Jellinek (1985)