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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
- 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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