The state-of-the-art of multivariate analysis in sensory science is described in this volume. Both methods for aggregated and individual sensory profiles are discussed. Processes and results are presented in such a way that they can be understood not only by statisticians but also by experienced sensory panel leaders and users of sensory analysis.

The techniques presented are focused on examples and interpretation rather than on the technical aspects, with an emphasis on new and important methods which are possibly not so well known to scientists in the field. Important features of the book are discussions on the relationship among the methods with a strong accent on the connection between problems and methods. All procedures presented are described in relation to sensory data and not as completely general statistical techniques.

Sensory scientists, applied statisticians, chemometricians, those working in consumer science, food scientists and agronomers will find this book of value.

As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other.

This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food.

It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills.

This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers.Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties.Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies

It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science.

This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.

This is a new release of the original 1935 edition.

1935. The key to Shakespeare by the anatomy of the figure on the title-page of the folio of 1623 of Shakespeare plays, being an exposition of this famous First Folio. With notes to "The Tempest," "Love's Labor's Lost," and sonnets. A contribution to the claim that Francis Bacon authored Shakespeare's works. Numerous plates. Includes notes on camouflage pages of the First Folio.

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

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The key to Shakespeare by the anatomy of the figure on the title-page of the folio of 1623 of Shakespeare plays, being an exposition of this famous First Folio. With notes to "The Tempest," "Love's Labor's Lost," and sonnets. A contribution to the claim that Francis Bacon authored Shakespeare's works. Numerous plates. Includes notes on camouflage pages of the First Folio.