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Sensory evaluation practices /
"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 subst...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Elsevier/Academic Press,
[2021]
|
| Edición: | Fifth edition. |
| Colección: | Food science and technology international series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
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| 020 | |z 0128153342 |q (paperback) | ||
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| 100 | 1 | |a Stone, Herbert, |e author. | |
| 245 | 1 | 0 | |a Sensory evaluation practices / |c Herbert Stone, Rebecca N. Bleibaum and Heather A. Thomas. |
| 250 | |a Fifth edition. | ||
| 264 | 1 | |a London, United Kingdom : |b Elsevier/Academic Press, |c [2021] | |
| 264 | 4 | |c �2021 | |
| 300 | |a 1 online resource (xiii, 466 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 | 0 | |a Food science and technology, international series | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction to sensory evaluation -- Organizing and operating a sensory science capability -- Measurement -- Test strategty and the design of experiments -- Discrimination testing -- Descriptive analysis -- Affective testing -- Strategic applications -- Epilogue. | |
| 520 | |a "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 | ||
| 588 | 0 | |a Online resource; title from resource home page (ProQuest Ebook Central, viewed December 4, 2020). | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 6 | |a Aliments |x Analyse sensorielle. |0 (CaQQLa)201-0063168 | |
| 650 | 7 | |a Food |x Sensory evaluation |2 fast |0 (OCoLC)fst00930607 | |
| 700 | 1 | |a Bleibaum, Rebecca N., |e author. | |
| 700 | 1 | |a Thomas, Heather A., |e author. | |
| 776 | 0 | 8 | |i Print version: |a Stone, Herbert. |t Sensory evaluation practices. |b Fifth edition. |d London, United Kingdom : Elsevier/Academic Press, [2021] |z 9780128153345 |w (OCoLC)1089597188 |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128153345 |z Texto completo |