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Titlebook: Laboratory Exercises for Sensory Evaluation; Harry T. Lawless Textbook 2013 Springer Science+Business Media New York 2013 sensory evaluati

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發(fā)表于 2025-3-21 19:05:14 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書目名稱Laboratory Exercises for Sensory Evaluation
編輯Harry T. Lawless
視頻videohttp://file.papertrans.cn/581/580289/580289.mp4
概述Complements the flagship textbook.Sensory Evaluation of Foods Easily adaptable to coursework.Includes problem sets
叢書名稱Food Science Text Series
圖書封面Titlebook: Laboratory Exercises for Sensory Evaluation;  Harry T. Lawless Textbook 2013 Springer Science+Business Media New York 2013 sensory evaluati
描述Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also
出版日期Textbook 2013
關(guān)鍵詞sensory evaluation; sensory tests; Receptors
版次1
doihttps://doi.org/10.1007/978-1-4614-5713-8
isbn_softcover978-1-4614-5682-7
isbn_ebook978-1-4614-5713-8Series ISSN 1572-0330 Series E-ISSN 2214-7799
issn_series 1572-0330
copyrightSpringer Science+Business Media New York 2013
The information of publication is updating

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1572-0330 necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of l
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Harry T. Lawless, on the threshold of the third millennium, this statement may provoke a certain wariness. In fact, to resort to exact or random data, that is probable date, is quite normal and con- venient, as we then know where we are going best, where we are proposing to go if all occurs as it is conceived and h
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Harry T. Lawlessin that it involves forming a component from powder and densifying it without melting, via solid state sintering. Sintering typically occurs at around 80 % of the melting point. The primary benefits of powder forming are as follows: (a) reduced forming temperature (reduced energy cost), (b) capabili
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