000			01422pam a2200337 a 4500
003			OSt
005			20250708102309.0
008			970326s1998 moua b 001 0 eng
020			_a9781493950393
040			_cSTCPL
041			_aENG
082	0	0	_a664.07 _bHAR-S
100	1		_aLawless, Harry T.
100	1		_aHeymann, Hildegarde
245	1	0	_aSensory evaluation of food : _bPrinciples and practices / _cby Harry T. Lawless, Hildegarde Heymann
250			_a2nd ed.
260			_aNew York : _bSpringer , _c2010.
300			_a596 p. _bPB
490			_aFood science texts series
520			_aSensory 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	_aFood processing technology
650		0	_aSensory evaluation
650		0	_aPhysiological foundations
650		0	_aDiscrimination theory
650		0	_aScaling
650		0	_aQuality control
650		0	_aResearch
942			_cBK
942			_2ddc
942			_2ddc
999			_c86885 _d86885