Sensory Evaluation of Food

Discover the comprehensive insights into sensory evaluation with "Sensory Evaluation of Food," authored by the esteemed experts and published by Taylor & Francis Inc in 1986. This hardback edition, spanning 510 pages, delves into various foundational techniques of sensory testing, covering everything from simple discrimination tests to consumer placement strategies for home use.

This essential resource not only discusses the practical application of sensory testing but also explores the fundamental psychological and statistical theories that underpin effective sensory test design. Ideal for both industry professionals and students, this book serves as a valuable guide for understanding consumer preferences and improving food quality.

Enhance your knowledge and expertise in sensory evaluation with this informative and engaging text, perfect for anyone involved in the food industry or academic study.