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Sensory Evaluation of Food
- Principles and Practices
Engelsk Hardback

Sensory Evaluation of Food

- Principles and Practices
Engelsk Hardback

637 kr
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PrefaceIAppendix I - Basic Statistical Concepts for Sensory EvaluationIIAppendix A II- Nonparametric and Binomial-based Statistical MethodsIIIStatistical Appendix III- Analysis of Variance IVAppendix IV- Correlation, Regression and Measures of associationVAppendix V - Statistical Power and Test Sensitivity1Chapter 12Physiological and Psychological Foundations of Sensory Function3Principles of Good Practice4Discrimination Testing5Similarity, Equivalence Testing and Discrimination Theory6Measurement of Sensory Thresholds7Scaling8Time-intensity Methods9Context Effects and Biases in Sensory Judgment10Descriptive Judgment 11Texture Evalution12Color and Appearance 13Preference Testing14Acceptance Testing15Consumer Field Tests and Questionnaire Design16Qualitative Consumer Research Methods17Quality Control and Shelf-life (Stability) Testing18Data relationships and multivariate applications19Strategic ResearchTables A-Q
Product detaljer
Sprog:
Engelsk
Sider:
596
ISBN-13:
9781441964878
Indbinding:
Hardback
Udgave:
ISBN-10:
1441964878
Kategori:
Udg. Dato:
14 sep 2010
Længde:
40mm
Bredde:
202mm
Højde:
269mm
Forlag:
Springer-Verlag New York Inc.
Oplagsdato:
14 sep 2010
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