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

Sensory Evaluation of Food

Principles and Practices

Lawless, Harry T., Heymann, Hildegarde

2nd ed. 2010, XXIII, 596 p.

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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)



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