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Associate Professor Richard Mason The University of Queensland and Stephen Nottingham Sensory Evaluation Manual 2002 These notes form the basis of a practical workshop presented for personnel at Naresuan University, Phitsanulok, Thailand in July, 2002. We would like to thank Michael O’Mahony for his permission to include copies of the statistical tables from his book “Sensory Evaluation of Food: Statistical Methods and Procedures” and material supplied by the Centre for Food Technology, DPI, Brisbane.