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Sensory evaluation : a practical handbook

Sensory evaluation : a practical handbook (2회 대출)

자료유형
단행본
개인저자
Kemp, Sarah E. Hollowood, Tracey. Hort, Joanne.
서명 / 저자사항
Sensory evaluation : a practical handbook / Sarah E. Kemp, Tracey Hollowood, Joanne Hort.
발행사항
Chichester, U.K. :   Ames, Iowa :   Wiley-Blackwell ,   2009.  
형태사항
xi, 196 p. : ill. ; 22 cm.
ISBN
9781405162104 (pbk. : alk. paper) 1405162104 (pbk. : alk. paper)
내용주기
Sensory perception -- Planning your sensory project -- Requirements for sensory testing -- Sensory test methods -- Completing the project.
서지주기
Includes bibliographical references (p. 185-188) and index.
일반주제명
Sensory evaluation -- Handbooks, manuals, etc. Research Design -- Handbooks. Research Design -- Laboratory Manuals. Sensation -- physiology -- Handbooks. Sensation -- physiology -- Laboratory Manuals. Cosmetics -- Handbooks. Cosmetics -- Laboratory Manuals. Food Industry -- Handbooks. Food Industry -- Laboratory Manuals. Household Products -- Handbooks. Household Products -- Laboratory Manuals. Marketing -- methods -- Handbooks. Marketing -- methods -- Laboratory Manuals.
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020 ▼a 9781405162104 (pbk. : alk. paper)
020 ▼a 1405162104 (pbk. : alk. paper)
035 ▼a (KERIS)REF000015163917
040 ▼a DNLM/DLC ▼c DLC ▼d BTCTA ▼d YDXCP ▼d BAKER ▼d NLM ▼d UKM ▼d BWKUK ▼d BWK ▼d BWX ▼d CDX ▼d DLC ▼d 211009
042 ▼a pcc
050 0 0 ▼a QP435 ▼b .K44 2009
082 0 4 ▼a 152.1 ▼2 22
090 ▼a 152.1 ▼b K32s
100 1 ▼a Kemp, Sarah E.
245 1 0 ▼a Sensory evaluation : ▼b a practical handbook / ▼c Sarah E. Kemp, Tracey Hollowood, Joanne Hort.
260 ▼a Chichester, U.K. : ▼b Ames, Iowa : ▼b Wiley-Blackwell , ▼c 2009.
300 ▼a xi, 196 p. : ▼b ill. ; ▼c 22 cm.
504 ▼a Includes bibliographical references (p. 185-188) and index.
505 0 ▼a Sensory perception -- Planning your sensory project -- Requirements for sensory testing -- Sensory test methods -- Completing the project.
650 0 ▼a Sensory evaluation ▼v Handbooks, manuals, etc.
650 1 2 ▼a Research Design ▼v Handbooks.
650 1 2 ▼a Research Design ▼v Laboratory Manuals.
650 1 2 ▼a Sensation ▼x physiology ▼v Handbooks.
650 1 2 ▼a Sensation ▼x physiology ▼v Laboratory Manuals.
650 2 2 ▼a Cosmetics ▼v Handbooks.
650 2 2 ▼a Cosmetics ▼v Laboratory Manuals.
650 2 2 ▼a Food Industry ▼v Handbooks.
650 2 2 ▼a Food Industry ▼v Laboratory Manuals.
650 2 2 ▼a Household Products ▼v Handbooks.
650 2 2 ▼a Household Products ▼v Laboratory Manuals.
650 2 2 ▼a Marketing ▼x methods ▼v Handbooks.
650 2 2 ▼a Marketing ▼x methods ▼v Laboratory Manuals.
700 1 ▼a Hollowood, Tracey.
700 1 ▼a Hort, Joanne.
945 ▼a KINS

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 152.1 K32s 등록번호 121188142 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차

Preface vii

Author biographies ix

Acknowledgements xi

1 Introduction 1

1.1 What is sensory evaluation? 1

1.2 What is the role of sensory evaluation? 2

1.3 What drives successful sensory testing? 3

2 Sensory perception 4

2.1 The human senses 4

2.2 Factors affecting sensory measurements 6

3 Planning your sensory project 11

3.1 Setting objectives 11

3.2 Product type 11

3.3 Budget 12

3.4 Timings 12

3.5 Selecting the test method 12

3.6 Setting action standards 13

3.7 Experimental design 14

3.8 Data analysis 19

4 Requirements for sensory testing 30

4.1 Professional conduct in sensory testing: health, safety, ethical and legal considerations 30

4.2 Good working and laboratory practices 37

4.3 Resources needed for sensory testing 41

4.4 Samples 49

4.5 Assessors 54

4.6 Data capture 63

5 Sensory test methods 66

5.1 Selecting the test 66

5.2 Discrimination tests 66

5.3 Descriptive analysis tests 96

5.4 Affective/consumer tests 118

5.5 Linking consumer, sensory and product data 136

6 Completing the project 138

6.1 Reporting 138

6.2 Documentation and data storage 140

6.3 Dos and don’ts 141

7 Appendices 142

Appendix 1: Examples of Latin Square and Williams Latin Square designs for selected number of samples 142

Appendix 2: IFST PFSG professional code of conduct for sensory professionals 143

Appendix 3: Critical values table for triangle test 147

Appendix 4: Critical values table for duo-trio test and paired comparison test for difference (one tailed) 149

Appendix 5: ANOVA explained 151

Appendix 6: Critical values table for chi-squared 156

Appendix 7: Critical values table for paired comparison and paired difference test (two tailed) 157

Appendix 8: Critical values table for Friedman test 159

Appendix 9: Types of scales 160

Appendix 10: Case study: modified quantitative descriptive analysis of chocolate texture 163

Appendix 11: R index explained 174

8 Glossary 178

9 References 185

Index 189


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