Descriptive Analysis in Sensory Evaluation

感官评价的描述性分析

食品科学技术基础学科

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作      者
出  版 社
出版时间
2018年01月24日
装      帧
精装
ISBN
9780470671399
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页      码
744
开      本
168.3x244.5mm
语      种
英文
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图书简介
Written by sensory scientists with industrial and academic backgrounds, Descriptive Analysis in Sensory Evaluation offers a general introduction to descriptive analysis that explores the various techniques and applications. The authors address general consideration when conducting descriptive analysis, including the psychological factors relevant to qualitative and quantitative assessment. In addition, the text includes comments on the future of descriptive analysis. The chapters on techniques detail a variety of descriptive techniques. Each of the techniques described includes an overview of the method, history, theory, analysis, practical considerations, advantages/disadvantages, applications, case studies and future directions. The authors also explore the applications of descriptive analysis in food and non-food products and offers helpful examples of specific products. This important reference: Covers a variety of techniques such as e Consensus Methods, Spectrum Method, Ranking and Rank-Rating Free Choice Profiling, and much more Addresses general consideration when conducting descriptive analysis, including psychological factors relevant to qualitative and quantitative assessment Contains illustrative examples throughout the text Provides detailed information on panel set-up and training and quality management (monitoring, performance and proficiency)  Descriptive Analysis in Sensory Evaluation offers professionals in the field as well as students a comprehensive resource to both traditional and current techniques and applications.
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