A Bibliography and Bibliographic Review of Food and Food Habit Research
Title | A Bibliography and Bibliographic Review of Food and Food Habit Research PDF eBook |
Author | David Gottlieb |
Publisher | |
Pages | 130 |
Release | 1961 |
Genre | Diet |
ISBN |
Proceedings of Nutrition Education Conference
Title | Proceedings of Nutrition Education Conference PDF eBook |
Author | United States. Agricultural Research Service |
Publisher | |
Pages | 68 |
Release | 1968 |
Genre | Nutrition |
ISBN |
Coleccion de Referencia de la Biblioteca Conmemorativa Orton
Title | Coleccion de Referencia de la Biblioteca Conmemorativa Orton PDF eBook |
Author | |
Publisher | IICA Biblioteca Venezuela |
Pages | 202 |
Release | |
Genre | |
ISBN |
Proceedings ... Feb. 20-22, 1967
Title | Proceedings ... Feb. 20-22, 1967 PDF eBook |
Author | |
Publisher | |
Pages | 57 |
Release | 1968 |
Genre | Nutrition |
ISBN |
Miscellaneous Publication
Title | Miscellaneous Publication PDF eBook |
Author | |
Publisher | |
Pages | 70 |
Release | 1968 |
Genre | Agriculture |
ISBN |
3-bedroom Tenant House
Title | 3-bedroom Tenant House PDF eBook |
Author | |
Publisher | |
Pages | 258 |
Release | 1968 |
Genre | Farmhouses |
ISBN |
Principles of Sensory Evaluation of Food
Title | Principles of Sensory Evaluation of Food PDF eBook |
Author | Maynard A. Amerine |
Publisher | Elsevier |
Pages | 613 |
Release | 2013-09-11 |
Genre | Technology & Engineering |
ISBN | 1483225216 |
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.