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Sensory evaluation practices /
Understanding "what" consumers want and "why" are two of the most significant hurdles faced by any business creating products for consumers. Properly conducted sensory research experiments can provide answers to these questions and more. Sensory evaluation provides strategic info...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston :
Elsevier/Academic Press,
2012.
|
| Edición: | 4th ed. |
| Colección: | Food science and technology international series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Stone, Herbert. | |
| 245 | 1 | 0 | |a Sensory evaluation practices / |c edited by Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas. |
| 250 | |a 4th ed. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier/Academic Press, |c 2012. | ||
| 300 | |a 1 online resource (x, 438 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references (pages 407-424) and index. | ||
| 505 | 0 | |a 1. Introduction to sensory evaluation -- 2. The organization and operation of a sensory evaluation program -- 3. Measurement -- 4. Test strategy and the design of experiments -- 5. Discrimination testing -- 6. Descriptive analysis -- 7. Affective testing -- 8. Strategic applications -- 9. Epilogue. | |
| 520 | |a Understanding "what" consumers want and "why" are two of the most significant hurdles faced by any business creating products for consumers. Properly conducted sensory research experiments can provide answers to these questions and more. Sensory evaluation provides strategic information at various stages in the product lifecycle including the front end of innovation, new product development, product optimization, marketplace audits, and quality control among others. Sensory research can help identify issues that contribute to a product's success (or failure). This fourth edition draws on the author's practical experience in partnering with business associates in marketing and development teams to bring creativity and innovation to consumer driven product development in today's global business environment. The field of sensory science continues to grow and is now recognized as a strategic source of information for many Fortune 500 companies. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Sensory evaluation. | |
| 650 | 0 | |a Perception. | |
| 650 | 0 | |a Food supply. | |
| 650 | 2 | |a Perception |0 (DNLM)D010465 | |
| 650 | 2 | |a Food and Beverages. | |
| 650 | 2 | |a Food Supply |0 (DNLM)D005523 | |
| 650 | 6 | |a Aliments |x Analyse sensorielle. |0 (CaQQLa)201-0063168 | |
| 650 | 6 | |a Analyse sensorielle. |0 (CaQQLa)201-0017126 | |
| 650 | 6 | |a Perception. |0 (CaQQLa)201-0001784 | |
| 650 | 6 | |a Aliments |x Approvisionnement. |0 (CaQQLa)201-0001299 | |
| 650 | 7 | |a Perception |2 fast |0 (OCoLC)fst01057622 | |
| 650 | 7 | |a Food supply |2 fast |0 (OCoLC)fst00931196 | |
| 650 | 7 | |a Food |x Sensory evaluation |2 fast |0 (OCoLC)fst00930607 | |
| 650 | 7 | |a Sensory evaluation |2 fast |0 (OCoLC)fst01112612 | |
| 653 | 0 | 0 | |a sensorische evaluatie |
| 653 | 0 | 0 | |a sensory evaluation |
| 653 | 0 | 0 | |a testprocedure |
| 653 | 0 | 0 | |a test procedure |
| 653 | 0 | 0 | |a proefopzet |
| 653 | 0 | 0 | |a experimental design |
| 653 | 0 | 0 | |a gegevensanalyse |
| 653 | 0 | 0 | |a data analysis |
| 653 | 0 | 0 | |a meting |
| 653 | 0 | 0 | |a measurement |
| 653 | 0 | 0 | |a richtlijnen (guidelines) |
| 653 | 0 | 0 | |a guidelines |
| 653 | 1 | 0 | |a Sensory Sciences |
| 653 | 1 | 0 | |a Sensorische wetenschappen |
| 700 | 1 | |a Bleibaum, Rebecca N. | |
| 700 | 1 | |a Thomas, Heather A. | |
| 776 | 0 | 8 | |i Print version: |a Stone, Herbert. |t Sensory evaluation practices. |b 4th ed. |d Amsterdam ; Boston : Elsevier/Academic Press, 2012 |z 9780123820860 |w (OCoLC)793684065 |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123820860 |z Texto completo |