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Engineering Innovations in Sensory Science - Contemporary Food Engineering
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Engineering Innovations in Sensory Science - Contemporary Food Engineering
This book explores using engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit.
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | August 7, 2025 |
| ISBN13 | 9781032715070 |
| Publishers | Taylor & Francis Ltd |
| Pages | 328 |
| Dimensions | 150 × 220 × 20 mm · 790 g |
| Language | English |
| Editor | Radhakrishnan, Mahendran |
| Editor | Rajan, Anbarasan |
