Sensory Evaluation of Food
Subtitle: Principles and Practices (Food Science Texts Series)
Edition: 1st edition
Publisher: Springer
Published: August 1, 1999
Language: eng
Format: Hardcover
Number of pages: 848
ISBN-13: 9780834217522
Subjects: Food & beverage technology; Food manufacturing & related industries; Technology; Technology & Industrial Arts; Science/Mathematics; Food Science; Technology / Food Industry & Science
First sentence: The field of sensory evaluation has grown rapidly in the second half of the 20th century, along with the expansion of the processed-food and consumer products industries.