{"product_id":"sensory-evaluation-of-food-9781441964878","title":"Sensory Evaluation of Food","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003ePrefaceIAppendix 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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eFrom the reviews of the second edition:\u003c\/p\u003e\u003cp\u003e“This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. … its primary aim is as a textbook for university-level sensory science modules. … also serves as an over-arching technical manual and resource for practicing food and drink technologists and sensory scientists. … The book is essential reading for those in the sensory evaluation sphere and serves as an excellent and practical reference.” (Patricia Stefanowicz, Journal of Wine Research, Vol. 24 (1), 2013)\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface I\tAppendix I - Basic Statistical Concepts for Sensory Evaluation II\tAppendix A II- Nonparametric and Binomial-based Statistical Methods III\tStatistical Appendix  III- Analysis of Variance  IV\tAppendix IV- Correlation, Regression and Measures of association V\tAppendix V - Statistical Power and Test Sensitivity 1\tChapter 1 2\tPhysiological and Psychological Foundations of Sensory Function 3\tPrinciples of Good Practice 4\tDiscrimination Testing 5\tSimilarity, Equivalence Testing and Discrimination Theory 6\tMeasurement of Sensory Thresholds 7\tScaling 8\tTime-intensity Methods 9\tContext Effects and Biases in Sensory Judgment 10\tDescriptive Judgment  11\tTexture Evalution 12\tColor and Appearance  13\tPreference Testing 14\tAcceptance Testing 15\tConsumer Field Tests and Questionnaire Design 16\tQualitative Consumer Research Methods 17\tQuality Control and Shelf-life (Stability) Testing 18\tData relationships and multivariate applications 19\tStrategic Research \tTables A-Q","brand":"Springer-Verlag New York Inc.","offers":[{"title":"Default Title","offer_id":49408340558167,"sku":"9781441964878","price":62.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781441964878.jpg?v=1730502511","url":"https:\/\/bookcurl.com\/products\/sensory-evaluation-of-food-9781441964878","provider":"Book Curl","version":"1.0","type":"link"}