Download Sensory Evaluation Techniques, Third Edition By Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille

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Sensory Evaluation Techniques, Third Edition By Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille

Download Sensory Evaluation Techniques, Third Edition By Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille

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Sales Rank: #2597418 in Books
Brand: Brand: CRC Press
Published on: 1999-06-24
Original language: English
Number of items: 1
Dimensions: 10.00" h x 7.50" w x .75" l, .0 pounds
Binding: Hardcover
416 pages

Features

Used Book in Good Condition

Review
"text presents an excellent overview of sensory evaluation techniques currently available for the assessment of the sensory quality of foodsOverall a great text with noticeable improvements over the 2nd edition." --Jean-Francois Meullenet, University of Arkansas, reviewed in Textual Studies, Vol. 31, #3 "3rd Edition is still invigorating, clean-cut and even more authoritative than its predecessors 'user friendly' Essential information is given in a clear, concise way and as complete a way as is desirable to present crucial information." --John J Powers, Journal of Food Quality, Vol. 23 "very comprehensivenewly published 3rd Edition, the authors have updated statistical theory, expanded descriptive lexicon related to the Spectrum method, cross-referenced other recently published texts in the field, and devoted discussion to relationships between sensory, instrumental and consumer data.The third edition is worth updating one's library, for a number of reasonsincluding techniques to better understand data relationships (sensory-consumer, sensory-instrumental). --Food Technology "The book is highly recommended and will be useful to readers who are engaged in sensory evaluation. It will help in conducting various types of sensory investigations." -Barbara Wunderli, Swiss Federal Institute of Technology Zurich, Institute of Food Science, CH-8092 Zurich, Switzerland

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