Sensory Evaluation of Food : Statistical Methods and Procedures

ISBN-13: 9780824773373 / Angielski / Twarda / 1986 / 510 str.

M. O'Mahony; Michael O'Mahony; O'Mahony A. O'Mahony

Opis

Covers various basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. This book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It is of interest to industry professionals and students.

Recenzje

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

Spis treści

"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 Analysis of Variance: Three- and Four-Factor Designs Fixed- and Random-Effects Model. Split-Plot Design. Correlation and Regression Additional Nonparametric Tests Appendix A: Proof That å(X -X)2 =å X2 - (å X)2 N Appendix B: Binomial Expansion Appendix C: Proof that SST = SSB+SSE Appendix D: A Note on Confidence Intervals Appendix E: Sensory Multiple-Difference Testing, Using the R= Index to Ascertain Degrees of Difference Appendix F: Do We Have the Wrong Tools? Appendix G: Statistical Tables "

O autorze

O'Mahony, Michael