Sensory Evaluation of Food: Statistical Methods and Procedures (Food Science and Technology Book 16)
Sensory Evaluation of Food presents statistical methods and procedures for analyzing sensory evaluation in food science. Written by Michael O'Mahony, this specialized volume in the Food Science and Technology series offers a focused resource for readers studying or working with sensory analysis and related data.
About This Book
Sensory Evaluation of Food explores statistical methods and procedures applied to the evaluation of food.
The book connects sensory evaluation with food science and technology, offering a specialized resource for understanding analytical approaches in this field.
It is part of the Food Science and Technology series and is authored by Michael O'Mahony.
Reviews
No reviews yet. Be the first to review this book!