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 P
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties
From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers
Provides an overview of the current status of basic science on the senses of smell, taste and pungency on which practical applications are based, and then show