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Sensory Evaluation Practices.

By: Stone, Herbert.
Contributor(s): Thomas, Heather A | Bleibaum, Rebecca N.
Publisher: LONDON : Academic Press, 2021Edition: 5th.Description: xiii, 466p ; illus. ; pbk.ISBN: 9780128153345.Subject(s): Home Economics | Food-Sensory evaluationDDC classification: 664.072
Contents:
Introduction to sensory evaluation --O︣rganizing and operating a sensory science capability --M︣easurement --T︣est strategty and the design of experiments --D︣iscrimination testing --D︣escriptive analysis --A︣ffective testing --S︣trategic applications --E︣pilogue.
Summary: "Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes"--Publisher's description.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU St Angela's McKeown Library Main Lending Collection 664.072 STO (Browse shelf(Opens below)) Available T39629
Total holds: 0

Includes bibliographical references and index.

Introduction to sensory evaluation --O︣rganizing and operating a sensory science capability --M︣easurement --T︣est strategty and the design of experiments --D︣iscrimination testing --D︣escriptive analysis --A︣ffective testing --S︣trategic applications --E︣pilogue.

"Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes"--Publisher's description.

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