| 书目名称 | Sensory Evaluation of Food |
| 副标题 | Principles and Pract |
| 编辑 | Harry T. Lawless,Hildegarde Heymann |
| 视频video | |
| 概述 | The first volume of this book, which has not been updated since 1998, still remains a classroom and research favorite..Sensory evaluation is a required class for any Food Science undergraduate major, |
| 丛书名称 | Food Science Text Series |
| 图书封面 |  |
| 描述 | The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experience |
| 出版日期 | Textbook 2010Latest edition |
| 关键词 | Sensory Evaluation; food; food science; neuroscience; quality control; stability; Receptors |
| 版次 | 2 |
| doi | https://doi.org/10.1007/978-1-4419-6488-5 |
| isbn_softcover | 978-1-4939-5039-3 |
| isbn_ebook | 978-1-4419-6488-5Series ISSN 1572-0330 Series E-ISSN 2214-7799 |
| issn_series | 1572-0330 |
| copyright | Springer Science+Business Media, LLC 2010 |
发表于 2025-3-21 19:01:13
