Principles and Techniques of Food Sensory Evaluation

Author: Harry T. Lawless, Hildegarde Heymann
Publisher:
Publish Date: 2001-06-01
Features: "Principles and Techniques of Food Sensory Evaluation" is one of the textbooks in food science in the United States, with rich and comprehensive content, detailed and vivid examples. The book also proposes many new perspectives, demonstrating strong scientific rigor, logical coherence, and practicality. It serves as an important reference for professionals engaged in food and consumer product research, production, business, and teaching. It can also be used as a reference for sensory technology practitioners. Additionally, consumers' understanding of this knowledge can help them better consume, evaluate, and appreciate market products, thereby meeting their needs.