TY  - BOOK
AU  - Lawless,Harry T.
AU  - Heymann,Hildegarde
TI  - Sensory evaluation of food : : Principles and practices / 
T2  - Food science texts series
SN  - 9781493950393
U1  - 664.07  
PY  - 2010///
CY  - New York : 
PB  - Springer
KW  - Food processing technology
KW  - Sensory evaluation
KW  - Physiological foundations
KW  - Discrimination theory
KW  - Scaling
KW  - Quality control
KW  - Research
N2  - 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
ER  -