| Description |
387 pages : illustrations ; 27 cm |
| Contents |
Ch. 1. Introduction to Sensory Techniques -- Ch. 2. Sensory Attributes and the Way We Perceive Them -- Ch. 3. Controls for Test Room, Product, and Panel -- Ch. 4. Factors Influencing Sensory Verdicts -- Ch. 5. Measuring Responses -- Ch. 6. Overall Difference Tests: Does a Sensory Difference Exist Between Samples? -- Ch. 7. Attribute Difference Tests: How Does Attribute X Differ Between Samples? -- Ch. 8. Determining Thresholds -- Ch. 9. Selection and Training of Panel Members -- Ch. 10. Descriptive Analysis Techniques -- Ch. 11. The Spectrum Descriptive Analysis Method -- Ch. 12. Affective Tests: Consumer Tests and In-House Panel Acceptance Tests -- Ch. 13. Basic Statistical Methods -- Ch. 14. Advanced Statistical Methods -- Ch. 15. Guidelines for Choice of Technique -- Ch. 16. Guidelines for Reporting Results |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Sensory evaluation.
|
|
Sensation.
|
|
Food Preferences.
|
|
Research Design.
|
| Author |
Civille, Gail Vance.
|
|
Carr, B. Thomas.
|
| LC no. |
99019553 |
| ISBN |
0849302765 alkaline paper |
|
