File Name: sensory evaluation of food statistical methods and procedures .zip
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A reference text for college students, food scientists, and sensory professionals provides a basic working knowledge of the logic and computation of statistics for the sensory evaluation of foods or for other forms of sensory measurement. The 16 text chapters cover the various principal statistical treatments and their application to sensory evaluation. Included are descriptions, guidelines, and applications of: averages, probability, tests for normal distributions, the binomial test, chi-square tests, the student's test analysis of variance formats, multiple comparisons, split-plot design, correlation regression analysis, and various nonparametric tests.
Mathmatical proofs, examples, and statistical tables are provided in 7 appendices. Bibliographic information. Publisher : M. Language: English. Type: Journal Article.
Issue: Extent: p. Publisher: M. ISBN: All titles: "Sensory evaluation of food: statistical methods and procedures". Other: "ill. From the journal. Food science and technology USA.
Sign in. Forgot your password? Article Publishing History. Reviewed by: Dr. Preeti Birwal India. Second Review by: Dr. Final Approval by: Dr.
Sensory analysis or sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses sight , smell , taste , touch and hearing for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. By applying statistical techniques to the results it is possible to make inferences and insights about the products under test. Most large consumer goods companies have departments dedicated to sensory analysis. Sensory analysis can mainly be broken down into three sub-sections:. This type of testing is concerned with obtaining objective facts about products.
Rook reviews zyxwvutsrqponmlkjihgfedcbaZYXWVUTSRQPONML Sensory Evaluation of Food - Statistical Methods and Procedures by Michael O'Mahoney.
It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U. Department of Agriculture field libraries. In fiscal year Oct through Sept NAL delivered more than million direct customer service transactions. Data provider:.
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses.
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Describes statistical methods applied to sensory discrimination tests. Bower, J. Report bugs here. Please share your general feedback. You can join in the discussion by joining the community or logging in here. You can also find out more about Emerald Engage.
Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home us.
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