Titlebook: Sensory Evaluation of Food; Principles and Pract Harry T. Lawless,Hildegarde Heymann Book 1999 Springer Science+Business Media, LLC 1999 co

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Color and Appearance,. The appearance and color of these products are thus the primary indicators of perceived quality. The importance of color and appearance can also be demonstrated when we think of drinking milk from a Coca-Cola bottle, when we choose bananas in the grocery store (a green-yellow-black continuum that

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Consumer Field Tests and Questionnaire Design,ough the senses, the characteristics that make the company’s product superior to competitors’ products, and thus more desirable. Furthermore, this perception must be maintained to build brand loyalty and to ensure repurchase. The sustainability of the perception of quality is important long after th

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Overview of Sensory Principles and Practices,treatises on each topic, but they are quick reminders to whole chapters of information that should be kept in mind when designing, performing, and analyzing sensory studies. It is important to remember that these rules are heuristics and guidelines, and that they should not be followed slavishly but

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Book 1999rtant part of the foods and consumer products industries. Sensory pro­ fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op­ timization. The