Detalls del llibre
Descriptive analysis and the dimensions of sensory perception: Qualitative methods for language development. Profile methods: flavor profile and profile attribute analysis. Quantitative descriptive analysis. Beer flavor terminology - a case history. The texture profile method. Diference testing and intensity scaling: Diference testing: procedures and panelists. Acessor selection: procedures and results. Sensory diference and preference testing: the use of signal detection measures. Uses and abuses of category scales in sensory measurement. Magnitude estimation: Scientfic background and use in sensory analysis. Standing panels using magnitude estimation for research and product development.
Llegir més - Autor/a Howard Moskowitz
- ISBN13 9780849367052
- ISBN10 0849367050
- Pàgines 272
- Any Edició 1988
- Fecha de publicación 30/06/1988
- Idioma Alemany, Francès
Ressenyes i valoracions
Applied Sensory Analy of Foods (Alemany, Francès)
- De
- Howard Moskowitz
- |
- Chapman and Hall/CRC (1988)
- 9780849367052



