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Handbook on Sensory Analysis
RISE.
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). (MEAL)ORCID iD: 0000-0002-7249-2628
SP.
2017 (English)Book (Other academic)
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.

Place, publisher, year, edition, pages
Kristianstad: Krsitianstad University , 2017. , 87 p.
Series
Kristianstad University Press, 2017:9
Keyword [en]
handbook sensory analysis
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-17032ISBN: 978-91-87973-21-5 (print)OAI: oai:DiVA.org:hkr-17032DiVA: diva2:1127437
Available from: 2017-07-14 Created: 2017-07-14 Last updated: 2017-07-14

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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More styles
Language
  • de-DE
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  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
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Output format
  • html
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  • asciidoc
  • rtf