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Ebook Sensory evaluation of food: Principles and practices (Second edition) - Part 2

Continued part 1, part 2 of ebook "Sensory evaluation of food: Principles and practices" provides readers with contents including: Chapter 13 - Preference testing; Chapter 14 - Acceptance testing; Chapter 15 - Consumer field tests and questionnaire design; Chapter 16 - Qualitative consumer research methods; Chapter 17 - Quality control and shelf-life (stability) testing; Chapter 18 - Data relationships and multivariate applications; Chapter 19 - Strategic research;...

Từ khóa: Sensory evaluation of food, Food quality and preference, Consumer sensory evaluation, Labeled magnitude scales, Food action rating scale, Qualitative consumer research methods, Traditional quality control

288 p tailieu_lhu 25/04/2024 1 0

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