The Resource Sensory science theory and applications in foods, [edited by] Harry T. Lawless, Barbara P. Klein

Sensory science theory and applications in foods, [edited by] Harry T. Lawless, Barbara P. Klein

Label
Sensory science theory and applications in foods
Title
Sensory science theory and applications in foods
Statement of responsibility
[edited by] Harry T. Lawless, Barbara P. Klein
Contributor
Subject
Genre
Language
eng
Member of
Action
committed to retain for EAST
Cataloging source
DLC
Illustrations
illustrations
Index
index present
LC call number
TX546
LC item number
.R37 1991
Literary form
non fiction
NAL call number
TX546.S46
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Lawless, Harry T
  • Klein, Barbara P
  • Institute of Food Technologists
  • International Union of Food Science and Technology
Series statement
IFT basic symposium series
http://library.link/vocab/subjectName
  • Food
  • Alimentos
  • Food
  • Lebensmittel
  • Sensorische Prüfung
  • Sensorisch onderzoek
  • Levensmiddelen
  • Zintuigen
  • Alimentos (controle de qualidade)
  • Aliments
  • Anaheim <Calif., 1990>
Label
Sensory science theory and applications in foods, [edited by] Harry T. Lawless, Barbara P. Klein
Instantiates
Publication
Note
Proceedings of the fourteenth basic symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology, held in Anaheim, Calif., on June 15-16, 1990
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Bridging the gap between sensory science and product evaluation / Harry T. Lawless -- More than meets the tongue: temporal characteristics of taste intensity and quality / Bruce P. Halpern -- Oral Chemesthesis: the importance of time and temperature for the perception of chemical irritants / Barry G. Green -- Specific anosmias: implications for the physiological mechanisms of quality discrimination / Robert J. O'Connell -- Toward the unification of the laws of sensation: some food for thought / Kenneth H. Norwich -- Metaphor and the unity of the senses / Lawrence E. Marks -- Neural networks in sensory perception / Peter M. Smith and L. Greg Walter
  • Descriptive analysis and concept alignment / Michael O'Mahony -- Language and categorization in wine expertise / Gregg E. A. Solomon -- Individual differences in taste and smell / David A. Stevens -- Descriptive techniques and their hybridization / Margery A. Einstein -- Selection of terms for descriptive analysis / John R. Piggott -- Procrustes analysis and its applications to free-choice and other sensory profiling / Dolores C. Oreskovich, Barbara P. Klein, and John W. Sutherland -- The uses fo qualitative research in product research and development / Edgar Chambers IV and Elizabeth A. Smith -- Claim substantiation for sensory equivalence and superiority / Maximo Gagula, Jr
Dimensions
24 cm.
Extent
x, 441 p.
Isbn
9780824785376
Isbn Type
(alk. paper)
Lccn
91190403
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
ill.
System control number
(OCoLC)24033335
Label
Sensory science theory and applications in foods, [edited by] Harry T. Lawless, Barbara P. Klein
Publication
Note
Proceedings of the fourteenth basic symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology, held in Anaheim, Calif., on June 15-16, 1990
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Bridging the gap between sensory science and product evaluation / Harry T. Lawless -- More than meets the tongue: temporal characteristics of taste intensity and quality / Bruce P. Halpern -- Oral Chemesthesis: the importance of time and temperature for the perception of chemical irritants / Barry G. Green -- Specific anosmias: implications for the physiological mechanisms of quality discrimination / Robert J. O'Connell -- Toward the unification of the laws of sensation: some food for thought / Kenneth H. Norwich -- Metaphor and the unity of the senses / Lawrence E. Marks -- Neural networks in sensory perception / Peter M. Smith and L. Greg Walter
  • Descriptive analysis and concept alignment / Michael O'Mahony -- Language and categorization in wine expertise / Gregg E. A. Solomon -- Individual differences in taste and smell / David A. Stevens -- Descriptive techniques and their hybridization / Margery A. Einstein -- Selection of terms for descriptive analysis / John R. Piggott -- Procrustes analysis and its applications to free-choice and other sensory profiling / Dolores C. Oreskovich, Barbara P. Klein, and John W. Sutherland -- The uses fo qualitative research in product research and development / Edgar Chambers IV and Elizabeth A. Smith -- Claim substantiation for sensory equivalence and superiority / Maximo Gagula, Jr
Dimensions
24 cm.
Extent
x, 441 p.
Isbn
9780824785376
Isbn Type
(alk. paper)
Lccn
91190403
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
ill.
System control number
(OCoLC)24033335

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