Authors:
- 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, and this has served for nearly a decade as one of the only texts.
- Comprehensive in scholarship and represents divergent philosophies in the field in a balanced manner
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Science Text Series (FSTS)
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Table of contents (20 chapters)
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Front Matter
About this book
Reviews
From the reviews of the second edition:
“This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. … its primary aim is as a textbook for university-level sensory science modules. … also serves as an over-arching technical manual and resource for practicing food and drink technologists and sensory scientists. … The book is essential reading for those in the sensory evaluation sphere and serves as an excellent and practical reference.” (Patricia Stefanowicz, Journal of Wine Research, Vol. 24 (1), 2013)
Authors and Affiliations
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Department of Food Science, Cornell University, Ithaca, USA
Harry T. Lawless
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Department of Viticulture and Enology, University of California – Davis, Davis, USA
Hildegarde Heymann
About the authors
Bibliographic Information
Book Title: Sensory Evaluation of Food
Book Subtitle: Principles and Practices
Authors: Harry T. Lawless, Hildegarde Heymann
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-1-4419-6488-5
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC 2010
Hardcover ISBN: 978-1-4419-6487-8Published: 14 September 2010
Softcover ISBN: 978-1-4939-5039-3Published: 23 August 2016
eBook ISBN: 978-1-4419-6488-5Published: 27 September 2010
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 2
Number of Pages: XXIII, 596
Topics: Food Science, Neurochemistry, Receptors