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Sensory evaluation practices

Sidel, Joel L.

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Sensory evaluation practices

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Sensory evaluation practices/ Herbert Stone and Joel L. Sidel.
Author:	Stone, Herbert.
other author:	Sidel, Joel L.
Published:	Amsterdam ;Elsevier Academic Press, : c2004.,
Description:	xiv, 377 p. :ill. ;26 cm.
Series:	Food science and technology international series
[NT 15003449]:	Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems.
Subject:	Food - Sensory evaluation. -
Online resource:	http://www.engineeringvillage.com/controller/servlet/OpenURL?genre=book&isbn=9780126726909An electronic book accessible through the World Wide Web; click for information
Online resource:	http://www.sciencedirect.com/science/book/9780126726909An electronic book accessible through the World Wide Web; click for information
Online resource:	http://www.loc.gov/catdir/enhancements/fy0632/2004040480-d.html
ISBN:	0126726906

Sensory evaluation practices
Stone, Herbert.

Sensory evaluation practices[electronic resource] /Herbert Stone and Joel L. Sidel. - Amsterdam ;Elsevier Academic Press,c2004. - xiv, 377 p. :ill. ;26 cm. - Food science and technology international series.

Includes bibliographical references (p. [345]-364) and index.

Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems.

The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation. *Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2007.

Mode of access: World Wide Web.

ISBN: 0126726906

Source: 91293:91291Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

851314
Food
--Sensory evaluation.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX546 / .S76 2004eb

Dewey Class. No.: 664/.072

Sensory evaluation practices
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245 1 0 $a Sensory evaluation practices $h [electronic resource] / $c Herbert Stone and Joel L. Sidel.
260 $a Amsterdam ; $a Boston : $c c2004. $b Elsevier Academic Press,
300 $a xiv, 377 p. : $b ill. ; $c 26 cm.
440 0 $a Food science and technology international series
504 $a Includes bibliographical references (p. [345]-364) and index.
505 0 $a Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems.
520 $a The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation. *Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2007. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Aug. 2, 2007). $n Access may be restricted to users at subscribing institutions.
650 0 $a Food $x Sensory evaluation. $3 851314
650 6 $a Aliments $x Analyse sensorielle. $3 1000714
655 7 $a Electronic books. $2 lcsh $3 542853
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710 2 $a ScienceDirect (Online service) $3 848416
856 4 0 $3 Referex $u http://www.engineeringvillage.com/controller/servlet/OpenURL?genre=book&isbn=9780126726909 $z An electronic book accessible through the World Wide Web; click for information
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780126726909 $z An electronic book accessible through the World Wide Web; click for information
856 4 2 $3 Publisher description $u http://www.loc.gov/catdir/enhancements/fy0632/2004040480-d.html
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