Laboratory Exercises for Sensory Evaluation: 2 (Food Science Text Series, 2) - Image 1

£34.54

Springer Laboratory Exercises for Sensory Evaluation: 2 (Food Science Text Series, 2)

Name: Laboratory Exercises for Sensory Evaluation: 2 (Food Science Text Series, 2)
Brand: Springer
Price: 34.54 GBP
Availability: InStock

Biochemistry

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Description

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 by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.

Product Specifications

Brand: Springer
Format: paperback
ASIN: 1461456827
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Biochemistry
Domain: Amazon UK
Publication Date: 11 December 2012
Listed Since: 10 August 2012

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Springer Laboratory Exercises for Sensory Evaluation: 2 (Food Science Text Series, 2)

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