Description
| Product ID: | 9781441964878 |
| Product Form: | Hardback |
| Country of Manufacture: | US |
| Series: | Food Science Text Series |
| Title: | Sensory Evaluation of Food |
| Subtitle: | Principles and Practices |
| Authors: | Author: Harry T. Lawless, Hildegarde Heymann |
| Page Count: | 596 |
| Subjects: | Neurosciences, Neurosciences, Biochemistry, Food and beverage technology, Proteins, Food & beverage technology |
| Description: | Select Guide Rating 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 |
| Imprint Name: | Springer-Verlag New York Inc. |
| Publisher Name: | Springer-Verlag New York Inc. |
| Country of Publication: | GB |
| Publishing Date: | 2010-09-14 |