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出版CRC-Press, 1987-07-31
主題Medical / NeurologyTechnology & Engineering / Chemical & BiochemicalTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Quality ControlTechnology & Engineering / Technical & Manufacturing Industries & Trades
ISBN08493543159780849354311
URLhttp://books.google.com.hk/books?id=6Iw-AQAAIAAJ&hl=&source=gbs_api
註釋Abstract: A 2-volum reference set is designed to provide sufficient and appropriate information to aid food technologists, research scientists, and other food and nutrition professionals in industrial, academic, and government setting in conducting viable sensory evaluations. Volume I covers: background information on the characteristics of sensory attributes and how they are perceived; design criteria for sensory test rooms; factors influencing sensory evaluation conclusions compilation and description of sensory test methods. Volum II covers: qualitative and quantitative aspects of descriptive analysis techniques; consumer acceptability test; the selection/training of sensory panel members; the use of basic probability and statistical methods and of advanced statistical techniques; guidelines for selecting techniques and for reporting results; and a collection of 12 statistical.