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Food Science & Nutrition | Sensory Evaluation of Food - Principles and Practices (Authors and Editors)

Sensory Evaluation of Food

Principles and Practices

Lawless, Harry T., Heymann, Hildegarde

2nd ed. 2010, XXIII, 596 p.

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Harry T. Lawless is Professor of Food Science at Cornell University where he teaches sensory evaluation. He has 35 years of experience in chemosensory research and psychophysics. He spent five years in consumer testing in industry, and serves as a consultant to various food and consumer products companies on sensory test methods. Hildegarde Heymann is Professor of Viticulture and Enology at the University of California at Davis where she teaches sensory evaluation of wine and sensometrics. She spent nearly 17 years at the University of Missouri as a professor of sensory science.

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  • Sensory Evaluation of Food
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    Sensory Evaluation of Food

    Principles and Practices

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    Heymann, Hildegarde, Lawless, Harry T. 1999, or go to the Latest Edition

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    Laboratory Exercises for Sensory Evaluation

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    Lawless, Harry T. 2013

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    Principles and Practices

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    Sensory Evaluation of Food

    Principles and Practices

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    Lawless, Harry T., Heymann, Hildegarde 2010

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    ISBN 978-1-4419-6488-5
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