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Sensory Evaluation of Food : Statistical Methods and Procedures - Michael O'Mahony

Sensory Evaluation of Food

Statistical Methods and Procedures

Hardcover Published: 1st January 1986
ISBN: 9780824773373
Number Of Pages: 510

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Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

Industry Reviews

"O'Mahony has met admirably the objectives he set out for himself. . . . . .exceptionally valuable." ---Food Technology

.. . Before you Begin
Averages, Ranges, and the Nature of Numbers Probablity, Sorting, and Arranging Normal (Gaussian)
Distribution: z Tests The Binomial Test: Applications in Sensory Difference and Preference Testing Chi-Square Student's t Test
Introduction to Analysis of Variance and the One-Factor
Completely Randomized Design Multiple Comparisions Analysis of Variance: Two-Factor
Design Without Interaction, Repeated Measures Analysis of Variance
Two-Factor Design with Interaction
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780824773373
ISBN-10: 0824773373
Series: Food Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 510
Published: 1st January 1986
Publisher: Taylor & Francis Inc
Country of Publication: US
Dimensions (cm): 23.5 x 16.51  x 3.18
Weight (kg): 0.84
Edition Number: 1

Earn 1168 Qantas Points
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