Sensory evaluation of food : (Record no. 86885)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01422pam a2200337 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250708102309.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 970326s1998 moua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781493950393 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | STCPL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | English |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.07 |
| Item number | HAR-S |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lawless, Harry T. |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Heymann, Hildegarde |
| 245 10 - TITLE STATEMENT | |
| Title | Sensory evaluation of food : |
| Remainder of title | Principles and practices / |
| Statement of responsibility, etc. | by Harry T. Lawless, Hildegarde Heymann |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York : |
| Name of publisher, distributor, etc. | Springer , |
| Date of publication, distribution, etc. | 2010. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 596 p. |
| Other physical details | Paper Back |
| 490 ## - SERIES STATEMENT | |
| Series statement | Food science texts series |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food processing technology |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sensory evaluation |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Physiological foundations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Discrimination theory |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Scaling |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quality control |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Research |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Collection code | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Food Processing Technology | Reference Book | ST. THOMAS COLLEGE LIBRARY, PALAI | ST. THOMAS COLLEGE LIBRARY, PALAI | Chemistry - Reference | 2025-07-08 | 5721.80 | 664.07 HAR-S | 92781 | 2025-07-08 | 2025-07-08 | Books |