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Statistical Methods in Food and Consumer Research continues to be
the only book to focus solely on the statistical techniques used in
sensory testing of foods, pharmaceuticals, cosmetics, and other
consumer products.
This new edition includes the most receent applications of
statistical methods, and features significant updates as well as
two new chapters.
Covering the application of techniques including R-index, the
Bayesian approach for sensory differences tests, and preference
mapping in addition to several other methodologies, this is the
comprehensive reference needed by those studying sensory evaluation
and applied statistics in agriculture and biological sciences.
Research professionals working with food, beverages, healthcare,
cosmetics, and other related areas will find the book a valuable
guide to the variety of statistical methods available.
Key Features:
* Provides comprehensive coverage of statistical techniques in
sensory testing
* Includes data compiled from real-world experiments
* Covers the latest in data interpretation and analysis
* Addresses key methods such as R-index, Thursonian Discriminal
Distances, group sequential tests, beta-binomial tests, sensory
difference and similarity tests, just-about-right data,
signal-to-noise ratio, analysis of cosmetic data, Descriptive
Analysis, claims substantiation and preference mapping
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