到凝乳
发表于 2025-3-21 19:01:13
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appall
发表于 2025-3-21 23:23:39
Introduction, final sections we highlight the differences and similarities between sensory evaluation and marketing research and between sensory evaluation and commodity grading as used in, for example, the dairy industry.
Left-Atrium
发表于 2025-3-22 04:16:16
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桶去微染
发表于 2025-3-22 04:42:26
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争议的苹果
发表于 2025-3-22 10:36:50
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EVADE
发表于 2025-3-22 13:10:54
Scaling,A variety of methods have been used for this purpose and with some caution, all work well in differentiating products. This chapter discusses theoretical issues as well as practical considerations in scaling.
cacophony
发表于 2025-3-22 18:31:30
Preference Testing,and how to analyze data that include a “no-preference” option as a response. Additional methods are discussed including ranking more than two products, choosing both the best and worst from a group, and rating the degree of preference.
变形词
发表于 2025-3-23 00:56:17
Strategic Research,t part of product development is optimization of specific attributes. A third area involves identifying patterns of consumer preferences and groups to whom different versions of a product may be appealing.
BRINK
发表于 2025-3-23 05:01:11
1572-0330a required class for any Food Science undergraduate major, The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for resear
伪造
发表于 2025-3-23 08:54:03
Discrimination Testing, and the Appendix of the book. The need for replication in sensory discrimination tests and the analysis of these data are discussed. Lastly, we discuss the need for warm-up samples in certain situations and well as some common issues arising from the interpretation of the results of sensory discrimination tests.