LEADER 00931nam2 22002771i 450 001 990007360850403321 005 20180619091935.0 035 $aFED01000736085 035 $a(Aleph)000736085FED01 100 $a20021023d1898----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay---n---001yy 200 1 $aDel commercio marittimo e della navigazione$ecommento al libro secondo (art. 480-682)$enavi, capitano... 210 $aTorino$cUnione Tipografico-editrice$d1898 215 $a973 p.$d24 cm 461 1$1001000736079$12001$aNuovo codice di commercio italiano$ecommento$fper S. Castagnola e S. Gianzana... [et al.] 676 $a346.07$v20$zita 710 01$aItalia$0423419 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990007360850403321 952 $aLEGATO FIORE VIII 119$b6077$fFGBC 959 $aFGBC 996 $aDel commercio marittimo e della navigazione$9694137 997 $aUNINA LEADER 00931nam0-2200301 --450 001 9910315455803321 005 20190417135133.0 010 $a0521623685 100 $a20190417d1999----kmuy0itay5050 ba 101 2 $agrc$aeng 102 $aGB 105 $a 001yy 200 1 $aClitophon$fPlato$gedited with an introduction, translation and commentary by S. R. Slings 210 $aCambridge$cCambridge University press$d1999 215 $aXV, 360 p.$d23 cm 225 1 $aCambridge classical texts and commentaries$v37 300 $aTrad. inglese a fronte. 500 10$aClitophon$m$919164 676 $a184$v21 700 0$aPlato$0292329 702 1$aSlings,$bSimon Roelof 801 0$aIT$bUNINA$gREICAT$2UNIMARC 901 $aBK 912 $a9910315455803321 952 $aP2B 600 C.C.T.C. PLATO 433A 1999$bBIBL. 2019$fFLFBC 959 $aFLFBC 996 $aClitophon$919164 997 $aUNINA LEADER 09770nam 2200613 a 450 001 9911019389503321 005 20200520144314.0 010 $a9786613174994 010 $a9780470669181 010 $a0470669187 010 $a9780470669167 010 $a0470669160 010 $a9781283174992 010 $a1283174995 010 $a9781119957249 010 $a1119957249 035 $a(CKB)3710000000503760 035 $a(EBL)4043260 035 $a(MiAaPQ)EBC547190 035 $a(OCoLC)654805856 035 $a(PPN)156633388 035 $a(Perlego)1012688 035 $a(EXLCZ)993710000000503760 100 $a20100416d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aStatistics for sensory and consumer science /$fTormod Ns and Per B. Brockhoff and Oliver Tomic 210 $aChichester, West Sussex ;$aHoboken, N.J. $cWiley$d2010 215 $a1 online resource (308 p.) 300 $aDescription based upon print version of record. 311 08$a9780470518212 311 08$a0470518219 320 $aIncludes bibliographical references and index. 327 $aMachine generated contents note: Contents -- Preface -- Acknowledgements -- Chapter 1. Introduction -- Chapter 2. Important data collection techniques for sensory and consumer studies -- 2.1. Sensory panel methodologies -- 2.2 Consumer tests -- Chapter 3. Quality control of sensory profile data -- 3.1. General introduction -- 3.2. Visual inspection of raw data -- 3.3 Mixed model ANOVA for assessing the importance of the sensory attributes. -- 3.4 Overall assessment of assessor differences using all variables simultaneously -- 3.5 Methods for detecting differences in use of the scale -- 3.6. Comparing the assessors' ability to detect differences between the products. -- 3.7. Relations between individual assessor ratings and the panel average -- 3.8. Individual line plots for detailed inspection of assessors -- 3.9. Miscellaneous methods -- Chapter 4. Correction methods and other remedies for improving sensory profile data. -- 4.1. Introduction -- 4.2. Correcting for different use of the scale. -- 4.3. Computing improved panel averages -- 4.4 Pre-processing of data for three-way analysis -- Chapter 5. Detecting and studying sensory differences and similarities between products. -- 5.1 Introduction -- 5.2 Analysing sensory profile data - univariate case -- 5.3 Analysing sensory profile data - multivariate case -- Chapter 6. Relating sensory data to other measurements. -- 6.2 Estimating relations between consensus profiles and external data -- 6.3 Estimating relations between individual sensory profiles and external data -- Chapter 7. Discrimination and similarity testing -- 7.1 Introduction -- 7.2 Analysis of data from basic sensory discrimination tests -- 7.3 Examples of basic discrimination testing -- 7.4. Power calculations in discrimination tests. -- 7.5 Thurstonian modelling - what is it really? -- 7. 6 Similarity versus difference testing -- 7.7 Replications - what to do? -- 7.8 Designed experiments, extended analysis and other test protocols -- Chapter 8. Investigating important factors influencing food acceptance and choice (conjoint analysis). -- 8.1 Introduction. -- 8.2. Preliminary analysis of consumer data sets (raw data overview). -- 8.3 Experimental designs for rating based consumer studies -- 8.4 Analysis of categorical effect variables -- 8.5. Incorporating additional information about consumers -- 8.6 Modelling of factors as continuous variables -- 8.7. Reliability/validity testing for rating based methods. -- 8.8. Rank based methodology -- 8.9. Choice based conjoint analysis -- 8.10 Market share simulation -- Chapter 9. Preference mapping for understanding relations between sensory product attributes and consumer acceptance -- 9.1 Introduction -- 9.2 External and internal preference mapping -- 9.3. Examples of linear preference mapping. -- 9.4 Ideal point preference mapping. -- 9.5. Selecting samples for preference mapping -- 9.6. Incorporating additional consumer attributes -- 9.7 Combining preference mapping with additional information about the samples -- Chapter 10. Segmentation of consumer data. -- 10.1 Introduction -- 10.2 Segmentation of rating data -- 10.3. Relating segments to consumer attributes. Chapter 11. Basic Statistics -- Chapter 11 Basic Statistics -- 11.1 Basic concepts and principles. -- 11.2 Histogram, frequency and probability11.3. Some basic properties of a distribution (mean, variance and standard deviation) -- 11.4. Hypothesis testing and confidence intervals for the mean -- 11.5 Statistical process control -- 11.6 Relationships between two or more variables -- 11.7. Simple linear regression. -- 11.8 Binomial distribution and tests -- 11.9 Contingency tables and homogeneity testing -- Chapter 12. Design of experiments for sensory and consumer data -- 12. 1. Introduction. -- 12.2. Important concepts and distinctions. -- 12.3. Full factorial designs -- 12.4. Fractional factorial designs - screening designs -- 12.5. Randomised blocks and incomplete block designs -- 12.6 Split-plot and nested designs -- 12.7 Power of experiments -- Chapter 13. ANOVA for sensory and consumer data -- 13.1 Introduction -- 13.2 One-way ANOVA -- 13.3 Single replicate two-way ANOVA -- 13.4 Two-way ANOVA with randomized replications Chapter 13.5 Multi-way ANOVA -- 13.6. ANOVA for fractional factorial designs. -- 13.7 Fixed and random effects in ANOVA: Mixed models. -- 13.8 Nested and split-plot models. Chapter 13.9 Post hoc testing -- Chapter 14. Principal Component Analysis -- 14.1 Interpretation of complex data sets by PCA 14.2 Data structures for the PCA -- 4.3 PCA - Description of the method -- 14.4. Projections and linear combinations. -- 14.5. The scores and loadings plots -- 14.6. Correlation loadings plot. -- 14.7 Standardisation -- 14.8 Calculations and missing values -- 14.9. Validation -- 14.10 Outlier diagnostics -- 14.11 Tucker-1 -- 14.12 The relation between PCA and factor analysis (FA) -- Chapter 15. Multiple regression, principal components regression and partial least squares regression. -- 15.1 Introduction. -- 15.2. Multivariate linear regression -- 15.3. The relation between ANOVA and regression analysis -- 15.4 Linear regression used for estimating polynomial models -- 15.5 Combining continuous and categorical variables. -- 15.6. Variable selection for multiple linear regression -- 15.7. Principal components regression (PCR) -- 15.8. Partial Least Squares (PLS) regression -- 15.9. Model validation - prediction performance -- 15.10. Model diagnostics and outlier detection -- 15.11 Discriminant analysis -- 15.12 Generalised linear models, logistic regression and multinomial regression -- Chapter 16. Cluster analysis - unsupervised classification -- 16.1 Introduction -- 16.2 Hierarchical clustering -- 16.3. Partitioning methods. -- 16.4. Cluster analysis for matrices. -- 17. Miscellaneous methodologies -- 17.1. Three-way analysis of sensory data -- 17.2. Relating three-way data to two-way data -- 17.3. Path modelling -- 17.4. MDS-multidimensional scaling Chapter 17.5 Analysing rank data -- 17.6. The L-PLS method -- 17.7. Missing value estimation -- Nomenclature, symbols and abbreviations -- Index. 330 $a"As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies. It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book"--$cProvided by publisher. 330 $a"This book will describe the most basic and used statistical methods for analysis of data from trained sensory panels and consumer panels with a focus on applications of the methods. It will start with a chapter discussing the differences and similarities between data from trained sensory and consumer tests"--$cProvided by publisher. 606 $aFood$xSensory evaluation 606 $aNew products 615 0$aFood$xSensory evaluation. 615 0$aNew products. 676 $a664/.07 700 $aNs$b Tormod$0144982 701 $aBrockhoff$b Per B$0520650 701 $aTomic$b Oliver$0520651 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019389503321 996 $aStatistics for sensory and consumer science$9834584 997 $aUNINA