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[null,"1.","Record Nr.",null,"UNINA9910132212703321"]
[null,null,"Titolo",null,"Novel techniques in sensory characterization and consumer profiling / / edited by Paula Varela, Gaston Ares"]
[null,null,"Pubbl/distr/stampa",null,"Boca Raton, FL : , : CRC Press, , [2014]"]
[{"$nulls":4},"©2014"]
[null,null,"ISBN",null,"1-04-005571-0"]
[{"$nulls":4},"0-429-07014-4"]
[{"$nulls":4},"1-138-03427-4"]
[{"$nulls":4},"1-4665-6630-2"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (408 p.)"]
[null,null,"Classificazione",null,"TEC012000"]
[null,null,"Disciplina",null,"664.072"]
[{"$nulls":4},"664/.072"]
[null,null,"Soggetti",null,"Food - Sensory evaluation"]
[{"$nulls":4},"Sensory evaluation"]
[{"$nulls":4},"New products"]
[{"$nulls":4},"Marketing research"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Front 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"]
[{"$nulls":4},"Chapter 12: Open-Ended QuestionsChapter 13: Dynamic Sensory Descriptive Methodologies : Time-Intensity and Temporal Dominance of Sensations; Chapter 14: Comparison of Novel Methodologies for Sensory Characterization; Back Cover"]
[null,null,null,"Sommario/riassunto","Sensory characterization is one of the most powerful, sophisticated and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete "]
[{"$nulls":4},"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--"]