About this document
Food Sensory Evaluation Basics by HISAM SALASA MAKSUM is a document available to read on EtoBox.
Sensory evaluation is the scientific discipline of using human senses to assess food characteristics. It has historically developed from individuals evaluating goods for trading purposes to the modern use of formal testing methods in food science, product development, and quality control. Sensory evaluation provides valid and reliable data through quantitative and qualitative testing to inform business decisions. There are multiple steps in sensory perception involving sight, smell, taste, touch, and sound
- Author
- HISAM SALASA MAKSUM
- Language
- EN