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|a 9781461457138
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|a 10.1007/978-1-4614-5713-8
|2 doi
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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|a Lawless, Harry T.
|e author.
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|a Laboratory Exercises for Sensory Evaluation /
|c by Harry T. Lawless.
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|a 1st ed. 2013.
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|a New York, NY :
|b Springer US :
|b Imprint: Springer,
|c 2013.
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|a XIV, 151 p. 16 illus., 2 illus. in color. :
|b online resource.
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|a text
|b txt
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|a computer
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|2 rdamedia
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|a online resource
|b cr
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|a Food Science Text Series,
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|a Section A. Introductory Material and General Instructions -- 1. Introduction for Students -- 2. Introduction for Instructors and Teaching Assistants -- Section B. Eleven Laboratory Exercises in Sensory Evaluation -- 3. Screening panelists using simple sensory tests.- 4. Comparison of discrimination test methods.- 5. Forced choice thresholds using an ascending method of limits.- 6. Signal Detection Theory and the Effect of Criterion on Response.- 7. Sweetness of fructose and sucrose determined by different scaling methods.- 8. Time-intensity scaling.- 9. Flavor Profile Method.- 10. Introduction to Descriptive Analysis.- 11. Use of Reference Standard in Panel Training.- 12. Acceptance and Preference Testing.- 13. Optimization by ad libitum Mixing and the Just-About-Right Scale.- Section C: Brief Exercises and Group Projects.- 14. Group Exercise in Descriptive Analysis.- 15. Brief exercises -- Section D. Statistical Problem Sets for Sensory Evaluation -- Chapter 16: Sample Problem Sets for Statistics.- Exercise 1. Means, standard deviations, standard errors.- Exercise 2. Binomial-based statistics for discrimination tests -- Exercise 3: The t-tests.- Exercise 4. Simple Correlation.- Exercise 5. One and two-way ANOVA.- Exercise 6. Planned comparisons of means following ANOVA.- Exercise 7. Rank order tests -- Appendix. Sample data sets and open tables for calculations.
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|a Food—Biotechnology.
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|a Proteins .
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|a Analytical chemistry.
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|a Food Science.
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|a Receptors.
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|a Analytical Chemistry.
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| 710 |
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|a SpringerLink (Online service)
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|t Springer eBooks
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