{"product_id":"sensory-evaluation-of-food-statistical-methods-and-procedures-food-science-and-technology-9780824773373","title":"Sensory Evaluation of Food: Statistical Methods and Procedures (Food Science and Technology)","description":"\u003cp\u003eSensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing  from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted  the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods  as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches  this is an essential guide for industry professionals and students.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45647065382965,"sku":"ByrdShop_0824773373","price":165.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9780824773373.jpg?v=1781687345","url":"https:\/\/atxbooks.com\/products\/sensory-evaluation-of-food-statistical-methods-and-procedures-food-science-and-technology-9780824773373","provider":"ATX Books","version":"1.0","type":"link"}