Sensory Analysis of Foods

The sense of taste (K-H Plattig). The sense of smell (J A Maruniak). Texture perception and measurement (J G Brennan). Colour vision and appearance measurement (D B MacDougall). Sensory difference testing and the measurement of sensory discriminability (J E R Frijters). Scaling and ranking methods (D G Land and R Shepherd). Current practice and application of descriptive methods (J J Powers). Consumer studies of food habits (H L Meiselman). Statistical analysis of sensory data (G L Smith). Preference mapping and mulitdimensional scaling (H J H MacFie and D M H Thomson). Index.