PDF Ebook Sensory Evaluation Techniques, Third Edition, by Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille
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Sensory Evaluation Techniques, Third Edition, by Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille
PDF Ebook Sensory Evaluation Techniques, Third Edition, by Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille
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Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to have much in common. But in reality, food, cosmetic and paper products similar to these often undergo rigorous testing at some stage or another as part of a fascinating-and stimulating-scientific process: sensory evaluation.
Aimed at the practicing sensory professional, Sensory Evaluation Techniques, Third Edition, makes product evaluation clear, concise, and approachable, with the simplest to the most complex sensory methods and their interpretation spelled out. The book 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. The book's "how-to" description of sensory evaluation methods features all of the commonly-used practical sensory tests, followed by a guide to selecting the optimal method for a given problem. Descriptions are accompanied by several practical examples. Consumer research techniques are included, and the book contains complete instructions for the Spectrum� method of descriptive analysis, as well as relevant selection of those statistical techniques the sensory analyst needs, with examples illustrating the analysis of sensory tests.
New in the Third Edition is the latest information on sensory tests and statistical techniques for the analysis of sensory data being introduced all over the world. The Unified Approach to discrimination testing, for example, which is now becoming the norm in sensory science, is examined in detail, with examples provided. Also new: a Test Sensitivity Analyzer and over 300 scales and hundreds of standard terms for the Spectrum method. So whether it be for instructors and students of sensory science, practicing sensory analysts, or researchers and libraries in the production and marketing of food, beverages, cosmetics, fragrances, textiles and paper products, Sensory Evaluation Techniques, Third Edition, is one of the most comprehensive sources on sensory panel techniques in the industry.
- Sales Rank: #2597418 in Books
- Brand: Brand: CRC Press
- Published on: 1999-06-24
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 7.50" w x .75" l, .0 pounds
- Binding: Hardcover
- 416 pages
- Used Book in Good Condition
Review
"text presents an excellent overview of sensory evaluation techniques currently available for the assessment of the sensory quality of foodsOverall a great text with noticeable improvements over the 2nd edition." --Jean-Francois Meullenet, University of Arkansas, reviewed in Textual Studies, Vol. 31, #3 "3rd Edition is still invigorating, clean-cut and even more authoritative than its predecessors 'user friendly' Essential information is given in a clear, concise way and as complete a way as is desirable to present crucial information." --John J Powers, Journal of Food Quality, Vol. 23 "very comprehensivenewly published 3rd Edition, the authors have updated statistical theory, expanded descriptive lexicon related to the Spectrum method, cross-referenced other recently published texts in the field, and devoted discussion to relationships between sensory, instrumental and consumer data.The third edition is worth updating one's library, for a number of reasonsincluding techniques to better understand data relationships (sensory-consumer, sensory-instrumental). --Food Technology "The book is highly recommended and will be useful to readers who are engaged in sensory evaluation. It will help in conducting various types of sensory investigations." -Barbara Wunderli, Swiss Federal Institute of Technology Zurich, Institute of Food Science, CH-8092 Zurich, Switzerland
Most helpful customer reviews
2 of 2 people found the following review helpful.
Get an A+!
By Kathryn M. Fox
Even though I have never taken a sensory course before, this book allows me a greater understanding of the information without bogging me down with complicated terms and lofty prose. The book also has great example throughout. And with the great price, who wouldn't buy it here? I told my classmates about it, and they are getting it here as well. Thanks!
3 of 3 people found the following review helpful.
Awesome Sensory Book!
By Flavor Hero
I have collected a variety of Sensory materials (articles, manuals, books, etc.) through the years, and I hadn't found a book more complete and updated than this one. It has extremely useful tips for Sensory leaders, from building a Sensory Lab to Multivariate Statistical techniques you can apply. As Sensory Analyst, I highly recommend this book either for students or professionals.
3 of 3 people found the following review helpful.
One of the best sensory text books
By D. Gardner
This is one of the best sensory text books I've used through college and into my career. The value of this text is that it explains industry based sensory evaluations and provides sensory sheets and data pages that can be used for sensory projects. It may be missing some information on sensory theory, but its value is in how it can be applied to a practical setting.
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