Statistics for Sensory and Consumer Science
-
Form:Einzelkauf Download
-
Sprache:Englisch
-
eBook Format:PDF
- PDF 108,99 € ausgewählt
- ePUB 108,99 €
108,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Nein
Erscheinungsdatum
08.06.2010
Verlag
WileySeitenzahl
304 (Printausgabe)
Dateigröße
4510 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9780470669167
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.
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.
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.
Kurze Frage zu unserer Seite
Vielen Dank für Ihr Feedback
Wir nutzen Ihr Feedback, um unsere Produktseiten zu verbessern. Bitte haben Sie Verständnis, dass wir Ihnen keine Rückmeldung geben können. Falls Sie Kontakt mit uns aufnehmen möchten, können Sie sich aber gerne an unseren Kund*innenservice wenden.
zum Kundenservice