Sensory Evaluation of Food : Principles and Practices
2nd ed. 2010
Book Details
Format
Hardback or Cased Book
Book Series
Food Science Text Series
ISBN-10
1441964878
ISBN-13
9781441964878
Edition
2nd ed. 2010
Publisher
Springer-Verlag New York Inc.
Imprint
Springer-Verlag New York Inc.
Country of Manufacture
US
Country of Publication
GB
Publication Date
Sep 14th, 2010
Print length
596 Pages
Weight
1,372 grams
Dimensions
26.90 x 20.20 x 4.00 cms
Product Classification:
NeurosciencesProteinsFood & beverage technology
Ksh 12,600.00
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The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies.
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
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