Analysis of variance (ANOVA) is a statistical technique used in a number of chemical areas including the food industry. This handbook presents a guide to the uses of the technique of ANOVA applied to sensory analysis. It stresses the practical implications of the topic rather than the theoretical background. This is important since ANOVA is a complex statistical technique which can be misunderstood and misused by sensory analysts. Typical problems from sensory analysis are used as examples. It presents ANOVA from a practical point of view and does not require a high level of statistics.

Drawing upon their own teaching and research experience, the editors and contributors provide a comprehensive new edition of this introductory text on plant biochemistry and molecular biology.