LEADER 04197nam 22006494a 450 001 9910817547403321 005 20210820152853.0 010 $a1-280-90285-X 010 $a9786610902859 010 $a0-08-047435-7 035 $a(CKB)1000000000363592 035 $a(EBL)288775 035 $a(OCoLC)469402062 035 $a(SSID)ssj0000244186 035 $a(PQKBManifestationID)11188941 035 $a(PQKBTitleCode)TC0000244186 035 $a(PQKBWorkID)10164242 035 $a(PQKB)10427224 035 $a(MiAaPQ)EBC288775 035 $a(Au-PeEL)EBL288775 035 $a(CaPaEBR)ebr10169677 035 $a(CaONFJC)MIL90285 035 $a(PPN)156638061 035 $a(EXLCZ)991000000000363592 100 $a20040204d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aSensory evaluation practices /$fHerbert Stone and Joel L. Sidel 205 $a3rd ed. 210 $aAmsterdam ;$aBoston $cElsevier Academic Press$dc2004 215 $a1 online resource (395 p.) 225 1 $aFood science and technology international series 300 $aDescription based upon print version of record. 311 $a1-4933-0201-9 311 $a0-12-672690-6 320 $aIncludes bibliographical references (p. [345]-364) and index. 327 $aFront Cover; Sensory Evaluation Practices; Copyright Page; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Chapter 1. Introduction to Sensory Evaluation; I. Introduction and Objective; II. Historical Background; III. Development of Sensory Evaluation; IV. Defining Sensory Evaluation; V. A Physiological and Psychological Perspective; Chapter 2. The Organization and Operation of a Sensory Evaluation Program; I. Introduction; II. Organizing a Sensory Evaluation Program; III. Conclusions; Chapter 3. Measurement; I. Introduction 327 $aII. Components of Measurement:ScalesIII. Selected Measurement Techniques; IV. Conclusions; Chapter 4. Test Strategy and the Design of Experiments; I. Introduction; II. Test Request and Objective; III. Product Criteria; IV. Psychological Errors; V. Statistical Considerations; VI. Experimental Design Considerations; VII. Selected Product Designs; Chapter 5. Discrimination Testing; I. Introduction; II. Methods; III. Components of Testing; IV. Special Problems; V. Summary; Chapter 6. Descriptive Analysis; I. Introduction; II. Test Methods; III. Applications for Descriptive Analysis 327 $aIV. ConclusionsChapter 7. Affective Testing; I. Introduction; II. Methods; III. Subjects; IV. Types of Acceptance Testing; V. Special Problems; VI. Conclusions; Chapter 8. Special Problems; I. Introduction; II. Instrument-Sensory Relationships; III. Experts and Expert Panels; IV. Perceived Efficacy and Advertising Claims; V. Stability Testing; VI. Product Development; VII. Quality Control; VIII. Optimization; IX. Conclusions; Chapter 9. Epilogue; I. Introduction; II. Education and the Sensory Professional; III. The Future; References; Index; Food Science and Technology 330 $aThe enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had 410 0$aFood science and technology international series. 606 $aFood$xSensory evaluation 615 0$aFood$xSensory evaluation. 676 $a664/.072 676 $a664.072 700 $aStone$b Herbert$017421 701 $aSidel$b Joel L$078174 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910817547403321 996 $aSensory evaluation practices$981376 997 $aUNINA