Recent contributions to sensory analysis of foods

CALVIÑO, A.M. (EDITORA)

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Lugar: Kerala, India; Año: 2011 p. 180

A very brief outline of the contents of the book encompasses a first bibliometric analysis of  the boom of sensory discipline, followed by reviews of sensory analysis of several products (honey, vegetables, meat, fish, cheese and olive oil) as well as widely used analytical and affective sensory techniques. Relevance for readers now: The knowledge on sensory analysis issues is very important for their applicability in many food science and technology projects. Relevance for readers now: The knowledge on sensory analysis issues is very important for their applicability in many food science and technology projects. Target audience: The multidisciplinary nature of sensory activity is relevant for food scientists, physiologists, psychologists as well as statistician and marketing practitioners Target audience: The multidisciplinary nature of sensory activity is relevant for food scientists, physiologists, psychologists as well as statistician and marketing practitioners