Meilgaard, M. C. et al.
Sensory Evaluation Techniques 4th. ed.
CRC Press 2006.12
448 pp.(H)
ISBN 0-8493-3839-5
14,100円
Contents
1.Introduction to Sensory Techniques./ 2.Sensory Attributes and the Way We Perceive Them. / 3.Controls for Test Room, Product, and Panel. / 4.Factors Influencing Sensory Verdicts./ 5.Measuring Responses./ 6.Overall Difference Tests ; Does a Sensory Difference Exist Between Samples?./ 7.Attribute Difference Tests; How does attribute X differ between Samples?./ 8.Determining Thresholds./ 9.Selection and Training of Panel Members./ 10.Descriptive Analysis Techniques./ 11.The Spectrum Descriptive Analysis Method./ 12.Affective Tests; Consumer Tests and In-House Panel Acceptance Tests./ 13.Basic Statistical Methods./ 14.Advanced Statistical Methods./ 15.Guidelines for Choice of Technique./ 16.Guidelines for Reporting Results./ 17.Statistical Tables./ Index./
* Aimed at the practicing sensory professional, this book makes product evaluation clear, concise, and approachable with the simplest to the most complex sensory methods and their interpretation spelled out. It explores the theory and applications of sensory evaluation methods with sufficient background material to allow the user to understand the evaluation of sensory perception and actually perform sensory tests. New in the Third Edition is the latest on sensory tests and statistical techniques for the analysis of sensory data being introduced all over the world. Also new: a Test Sensitivity Analyzer and over 300 scales and hundreds of standard terms for the Spectrum method. *
Hui, Y. H. ed.
Dairy Science and Technology Handbook Vol. 1
Principles and Properties
John Wiley & Sons 2006.10
404 pp. (H)
ISBN 0-470-12706-6
27,200円
Contents
Preface. Contributors/ 1. Chemistry and Physics (H. D. Goff and A. R. Hill)/ 2. Analyses (Genevieve L. Christen)/ 3. Sensory Evaluation of Diary Products (Lynn V. Ogden)/ 4. Functional Properties of Milk Proteins (Olivier Robin, Sylvie Turgeon, and Paul Paquin)/ Appendix: Product Listing/ *
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