Applied Sensory Analy of Foods  book cover
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1st Edition

Applied Sensory Analy of Foods




ISBN 9780849367052
Published June 30, 1988 by CRC Press
272 Pages

 
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Book Description

This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research approaches and applications.

Table of Contents

Descriptive Analysis and the Dimensions of Sensory Perception 1. Qualitative Methods for Language Development 2. Profile Methods: Flavor Profile and Profile Attribute Analysis 3. Quantitative Descriptive Analysis 4. Beer Flavor Terminology - A Case History 5. The Texture Profile Method Difference Testing and Intensity Scaling 6. Difference Testing: Procedures and Panelists 7. Assessor Selection: Procedures and Results 8. Sensory Difference and Preference Testing: The Use of Signal Detection Measures 9. Uses and Abuses of Category Scales in Sensory Measurement 10. Magnitude Estimation: Scientific Background and Use in Sensory Analysis 11. Standing Panels Using Magnitude Estimation for Research and Product Development

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