175343
9780834217522
This book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers basic techniques of sensory testing and provides a guide to how sensory tests are conducted.Heymann, Hildegarde is the author of 'Sensory Evaluation of Food Principles and Practices', published 1999 under ISBN 9780834217522 and ISBN 083421752X.
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