| 书目名称 | Laboratory Exercises for Sensory Evaluation | | 编辑 | Harry T. Lawless | | 视频video | | | 概述 | Complements the flagship textbook.Sensory Evaluation of Foods Easily adaptable to coursework.Includes problem sets | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. 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). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also | | 出版日期 | Textbook 2013 | | 关键词 | sensory evaluation; sensory tests; Receptors | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-5713-8 | | isbn_softcover | 978-1-4614-5682-7 | | isbn_ebook | 978-1-4614-5713-8Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer Science+Business Media New York 2013 |
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发表于 2025-3-21 19:05:14
