Bøger af Harry T. Lawless

Sensory Evaluation of Food covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. The fundamental theories, both psychological and statistical, are presented, which form the basis and rationale for sensory test design.

Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled "Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods," edited by one of the co-authors (Heymann).