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Handbook on Sensory Analysis
RISE.
Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).ORCID-id: 0000-0002-7249-2628
SP.
2017 (engelsk)Bok (Annet vitenskapelig)
Abstract [en]

The original of this handbook is the Swedish Handbok i Sensorisk Analys, which was

an updated edition of an older sensory analysis handbook written by Birgit Lundgren

back in 1981. The handbook was revised in 2013 by Berit Albinsson, Karin Wendin

and Annika Åström. Both these handbooks were written at SIK – The Swedish Institute

of Food and Bioscience, which is now part of RISE – Research Institutes of Sweden.

The revised edition of the handbook has proved popular in both industry and in the

teaching world. At university level, it has been used by students as a complement to

the academic literature in sensory science programmes. There has been a growing demand

among international students at Swedish universities for the handbook to be

translated. In 2016, Kristianstad University entered into an agreement with the research

body RISE to translate the handbook into English. The translation was made

by Patrick O’Malley.

The handbook was translated and printed with permission from the co-authors.

sted, utgiver, år, opplag, sider
Kristianstad: Krsitianstad University , 2017. , s. 87
Serie
Kristianstad University Press ; 2017:9
Emneord [en]
handbook sensory analysis
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-17032ISBN: 978-91-87973-21-5 (tryckt)OAI: oai:DiVA.org:hkr-17032DiVA, id: diva2:1127437
Tilgjengelig fra: 2017-07-14 Laget: 2017-07-14 Sist oppdatert: 2017-08-07bibliografisk kontrollert

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