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Sensory evaluation of food : Principles and practices / by Harry T. Lawless, Hildegarde Heymann

By: Material type: TextTextLanguage: English Series: Food science texts seriesPublication details: New York : Springer , 2010.Edition: 2nd edDescription: 596 p. Paper BackISBN:
  • 9781493950393
Subject(s): DDC classification:
  • 664.07  HAR-S
Summary: 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.
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Item type Current library Collection Shelving location Call number Status Barcode
Books Books ST. THOMAS COLLEGE LIBRARY, PALAI Food Processing Technology Chemistry - Reference 664.07 HAR-S (Browse shelf(Opens below)) Reference Book 92781
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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.

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