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tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development;
Vergelijkbare producten zoals Discrimination Testing in Sensory Science
handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated;
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Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state;
Vergelijkbare producten zoals Individual Differences in Sensory and Consumer Science
with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application;
Vergelijkbare producten zoals Novel Techniques in Sensory Characterization and Consumer Profiling
with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application;
Vergelijkbare producten zoals Novel Techniques in Sensory Characterization and Consumer Profiling
developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary;
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senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer;
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control, as well as for consultants in sensory and consumer science and academic researchers in the field.;
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, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering;
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techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent;
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senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer;
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quality of product development and to make the most of market research. Nonparametrics for Sensory Science is written to complement existing;
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is essential reading for academic researchers studying food neophobia from a sensory, consumer science and psychological perspective. It will also be;
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This book discusses experimental designs which are very useful in sensory and consumer testing. As an added feature this coverage is fully;
Vergelijkbare producten zoals Design and Analysis of Sensory Optimization
Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and;
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book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition;
Vergelijkbare producten zoals Methods in Consumer Research, Volume 1
approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science;
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of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food;
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Flipsen. This book discusses the use of Multivariate Data Analysis to solve problems in sensory and consumer research. More;
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professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products' sensory;
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psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory;
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researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has;
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conducted, it also explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design;
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Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect;
Vergelijkbare producten zoals Modifying Food Texture: Volume 2
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and;
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Estimation of Food Products provides a tool for adequately predicting sensory shelf life (SSL). The book delineates the basics of sensory analysis;
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design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the;
Vergelijkbare producten zoals Breakthrough Food Product Innovation Through Emotions Research
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