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Sensory Evaluation of Food : Principles and Practices (Food Science Text Series)

By: Harry T. Lawless (Author) , Hildegarde Heymann (Author)

3 in stock

Ksh 15,950.00

Format: Hardback or Cased Book

ISBN-10: 1441964878

ISBN-13: 9781441964878

Collection / Series: Food Science Text Series

Collection Type: Publisher collection

Edition statement: 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

Publication Status: Active

Product extent: 596 Pages

Weight: 1372.00 grams

Dimensions (height x width x thickness): 26.90 x 20.20 x 4.00 cms

Product Classification / Subject(s): Neurosciences
Proteins
Food & beverage technology

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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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