明道大學圖書館 |

Sensory evaluation practices

紀錄類型:	書目-語言資料,印刷品 : 單行本
作者:	StoneHerbert.,
合作者:	SidelJoel L.,
其他團體作者:	ScienceDirect (Online service)
出版地:	Amsterdam
出版者:	Elsevier Academic Press;
出版年:	c2004.
面頁冊數:	xiv, 377 p.ill. : 26 cm.;
集叢名:	Food science and technology international series
標題:	Aliments - Analyse sensorielle. -
標題:	Food - Sensory evaluation. -
標題:	Electronic books. -
電子資源:	http://www.loc.gov/catdir/enhancements/fy0632/2004040480-d.html
電子資源:	http://www.loc.gov/catdir/enhancements/fy0632/2004040480-d.html
電子資源:	http://www.loc.gov/catdir/enhancements/fy0632/2004040480-d.html
附註:	Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2007.
摘要註:	The 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 within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation. Appeals to sensory experts both in academia and business Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery.
ISBN:	0126726906
內容註:	Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems.

Sensory evaluation practices
Stone, Herbert.

Sensory evaluation practices / Herbert Stone and Joel L. Sidel. - Amsterdam : Elsevier Academic Press, c2004.. - xiv, 377 p. ; ill. ; 26 cm.. - (Food science and technology international series).
Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems..
Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2007..
Includes bibliographical references (p. [345]-364) and index..
ISBN 0126726906ISBN 9780126726909
Aliments Food Electronic books. -- Analyse sensorielle. -- Sensory evaluation.

Sidel, Joel L.

Sensory evaluation practices
LDR:02632nam 2200337Ii 4500 001 363523
005 20130114165322
009 158059
010 1 $a 0126726906
010 1 $a 9780126726909
100 $a 20070806d2004 u0engy0103 b
101 0 $a eng
102 $a ne
135 $a v
200 1 $a Sensory evaluation practices $f Herbert Stone and Joel L. Sidel.
204 1 $a [electronic resource]
210 $a Amsterdam $a Boston $c Elsevier Academic Press $d c2004.
215 1 $a xiv, 377 p. $c ill. $d 26 cm.
225 2 $a Food science and technology international series
300 $a Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2007.
320 $a Includes bibliographical references (p. [345]-364) and index.
327 0 $a Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems.
330 0 $a The 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 within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation. *Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery.
410 0 $1 2001 1 $a Food science and technology international series
452 1 $1 0101 $a 0126726906
606 $a Aliments $x Analyse sensorielle. $3 455665
606 $a Food $x Sensory evaluation. $3 455666
606 $a Electronic books. $3 452603
676 $a 664/.072 $v 22
680 $a TX546 $b .S76 2004eb
700 1 $a Stone $b Herbert. $3 455663
701 1 $a Sidel $b Joel L. $3 455664
712 0 2 $a ScienceDirect (Online service) $3 454379
801 0 $a tw $b TUL $c 20090617
801 1 $a tw $b TUL $c 20090617
856 7 $u http://www.loc.gov/catdir/enhancements/fy0632/2004040480-d.html
856 7 $u http://www.engineeringvillage.com/controller/servlet/OpenURL?genre=book&isbn=9780126726909 $z An electronic book accessible through the World Wide Web; click for information
856 7 $u http://www.sciencedirect.com/science/book/9780126726909 $z An electronic book accessible through the World Wide Web; click for information