Statistical Methods in Food and Consumer Research
- Maximo Gacula, Jr., Gacula Associates Consulting, Scottsdale, AZ, USA
- Jagbir Singh, Temple University, Philadelphia, PA, USA
- Jian Bi, Sensometrics Research and Service, Richmond, VA, USA
- Stan Altan, J&J Pharmaceutical R&D, Rantan, NJ, USA
Statistical Methods in Food and Consumer Research continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most receent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available.
Students in sensory evaluation courses in both biological and agricultural departments can use this book as a text for their applied statistics requirements. Expanding industrial application of statistics to sensory science, foods, beverages and other related areas make this update ideal for professional reference use as well.