By
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
Description
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.
Included in series
Food Science and Technology
Audience:
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.
