Handbook on Sensory Analysis

LIBRIS-ID:oai:researchportal.hkr.se/admin:publications/597b8a57-b7e4-4409-bd90-e115d7cb9025
ISBN:9789187973215
oai:researchportal.hkr.se/admin:publications/597b8a57-b7e4-4409-bd90-e115d7cb9025URI

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.

Wendin, KarinDepartment of Food and Meal Science,Food and Meals in Everyday Life (MEAL),Avdelningen för mat- och måltidsvetenskap (författare)
Åström, AnnikaSP (författare)
RISE Research Institutes of SwedenDepartment of Food and Meal Science (creator_code:org_t)

https://researchportal.hkr.se/ws/files/40939041/SUMMARY01.pdfFULLTEXT
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