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Preface - Introduction - Physiological and Psychological Bases of Sensations
Organization and Execution of Sensory Tests
Discrimination Tests - Intensity Tests
Sensitivity Methods (Sensitivity Tests)
Dynamic Methods (Time-Intensity Tests)
Descriptive Analysis - Rapid Analysis Methods
Affective Tests
Applications of Statistics in Sensory Evaluation of Foods
Sensory Evaluation of Extra Virgin Olive Oil
Statistical Tables - Glossary - Index
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