This book provides an in-depth exploration of sensory analysis, covering both foundational principles and advanced techniques. It begins by defining sensory analysis, its historical evolution, and its wide-ranging applications across industries. Key sections discuss the role of human senses—hearing, smell, taste, touch, and vision—in shaping our perception of food, alongside the impact of sensory panels and consumer testing. Readers will also find comprehensive chapters on classical and modern methodologies, including discriminative, descriptive, and hedonic approaches. Concluding with future perspectives, this text is an essential resource for anyone interested in sensory science and its applications in food and beyond.Commander
Autres Livre scientifique
BIOSURFACTANTS MICROBIENS BIOMOLECULES DU 21ÈME SIÈCLE
