Sensory Evaluation of Food : Principles and Practices /
| Autores principales: | , |
|---|---|
| Autor Corporativo: | |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2010.
|
| Edición: | 2nd ed. 2010. |
| Colección: | Food Science Text Series,
|
| Materias: |
Tabla de Contenidos:
- Physiological and Psychological Foundations of Sensory Function
- Principles of Good Practice
- Discrimination Testing
- Similarity, Equivalence Testing, and Discrimination Theory
- Measurement of Sensory Thresholds
- Scaling
- Time–Intensity Methods
- Context Effects and Biases in Sensory Judgment
- Descriptive Analysis
- Texture Evaluation
- Color and Appearance
- Preference Testing
- Acceptance Testing
- Consumer Field Tests and Questionnaire Design
- Qualitative Consumer Research Methods
- Quality Control and Shelf-Life (Stability) Testing
- Data Relationships and Multivariate Applications
- Strategic Research
- Erratum to: Similarity, Equivalence Testing, and Discrimination Theory.