Statistics for Sensory and Consumer Science
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:
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.
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Review: Statistics for Sensory and Consumer Scienceユーザー レビュー - Hanne - Goodreads
i noticed someone created this book, but so far it wasn't added or rated. that shouldn't be the case! of all the science and statistic reference books i have in my cupboard (plenty!), this is the one ... レビュー全文を読む
Quality Control of Sensory Profile Data
Correction Methods and Other Remedies
Detecting and Studying SensoLy Differences
Relating Sensory Data to Other Measurements
Profiles and External Data
Investigating Important Factors Influencing Food
Preference Mapping for Understanding Relations
Design of Experiments for Sensory
ANOVA for Sensory and Consumer Data
Principal Component Analysis
Multiple Regression Principal Components
Cluster Analysis Unsupervised Classification
Nomenclature Symbols and Abbreviations