LEADER 03468oam 2200685I 450 001 9910132212703321 005 20240402003219.0 010 $a1-04-005571-0 010 $a0-429-07014-4 010 $a1-138-03427-4 010 $a1-4665-6630-2 024 7 $a10.1201/b16853 035 $a(CKB)3710000000099020 035 $a(EBL)1566585 035 $a(SSID)ssj0001181680 035 $a(PQKBManifestationID)11700263 035 $a(PQKBTitleCode)TC0001181680 035 $a(PQKBWorkID)11145558 035 $a(PQKB)11770757 035 $a(OCoLC)878262617 035 $a(MiAaPQ)EBC1566585 035 $a(PPN)184698030 035 $a(EXLCZ)993710000000099020 100 $a20180331h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aNovel techniques in sensory characterization and consumer profiling /$fedited by Paula Varela, Gaston Ares 205 $a1st ed. 210 1$aBoca Raton, FL :$cCRC Press,$d[2014] 210 4$dİ2014 215 $a1 online resource (408 p.) 300 $aDescription based upon print version of record. 311 $a1-306-90597-4 311 $a1-4665-6629-9 320 $aIncludes bibliographical references. 327 $aFront Cover; Contents; Preface; Acknowledgments; Editors; Contributors; Chapter 1: Introduction; Chapter 2: Classical Descriptive Analysis; Chapter 3: Introduction to Multivariate Statistical Techniques for Sensory Characterization; Chapter 4: Ideal Profiling; Chapter 5: Use of Just-About-Right Scales in Consumer Research; Chapter 6: Free-Choice Profile Combined with Repertory Grid Method; Chapter 7: Flash Profile; Chapter 8: Free Sorting Task; Chapter 9: Projective Mapping and Napping; Chapter 10: Polarized Sensory Positioning Methodologies; Chapter 11: Check-All-That-Apply Questions 327 $aChapter 12: Open-Ended QuestionsChapter 13: Dynamic Sensory Descriptive Methodologies : Time-Intensity and Temporal Dominance of Sensations; Chapter 14: Comparison of Novel Methodologies for Sensory Characterization; Back Cover 330 $aSensory characterization is one of the most powerful, sophisticated and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies would be provided. Each description would be accompanied by detailed information for their implementation, discussion of examples of applications and case-studies. The implementation of the majority of the methodologies would be performed in the statistical free software R, which would make the book very useful for people non-familiar with complex statistical software--$cProvided by publisher. 606 $aFood$xSensory evaluation 606 $aSensory evaluation 606 $aNew products 606 $aMarketing research 615 0$aFood$xSensory evaluation. 615 0$aSensory evaluation. 615 0$aNew products. 615 0$aMarketing research. 676 $a664.072 676 $a664/.072 686 $aTEC012000$2bisacsh 702 $aVarela Tomasco$b Paula 702 $aAres$b Gaston 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910132212703321 996 $aNovel techniques in sensory characterization and consumer profiling$92857412 997 $aUNINA