TY - BOOK ID - 67767141 TI - Sensory evaluation practices AU - Stone, Herbert AU - Sidel, Joel L PY - 2004 SN - 0126726906 1493302019 9786610902859 128090285X 0080474357 9780080474359 9780126726909 9781280902857 PB - Amsterdam Boston Elsevier Academic Press DB - UniCat KW - Food KW - Agrotechnology and Food Sciences. Food Sciences KW - Sensory evaluation. KW - Sensory Sciences. KW - Food tasting KW - Organoleptic analysis of food KW - Taste testing of food KW - Flavor KW - Sensory evaluation KW - Taste testing KW - Analysis KW - Odor KW - Testing UR - https://www.unicat.be/uniCat?func=search&query=sysid:67767141 AB - The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had ER -