Titlebook: Sensory Evaluation of Food; Principles and Pract Harry T. Lawless,Hildegarde Heymann Book 19991st edition Springer Science+Business Media N

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Sensory Evaluation in Quality Control,y names like “total quality management” Beyond the cheerleading, corporate buzz-words, and maze of consultants lies an honest concern with the delivery and appeal of finished products that will produce consumer satisfaction, brand loyalty, repurchase, and low incidence of consumer complaints.

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Descriptive Analysis,osophies and approaches. Usually, descriptive techniques produce objective descriptions of products in terms of the perceived sensory attributes. Depending on the specific technique used, the description can be more or less objective, as well as qualitative or quantitative.

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Principles of Good Practice,perienced sensory scientist will occasionally disregard the standard practice guidelines. When one breaks these rules, one always has to be fully aware of the consequences, the risks entailed, and whether one still can get valid data from the study.

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Overview of Sensory Principles and Practices,for a specific test or program will sometimes dictate deviations from these principles. Nonetheless, they are applicable to a variety of situations and so are useful to know and keep in mind when planning and executing sensory evaluations or experiments.

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Qualitative Consumer Research Methods,ctive of sensory evaluation. For this reason, the chapter is written as a summary of the authors’ experience, drawing heavily from the overviews of the area by Casey and Krueger (1994), Krueger (1994), Chambers and Smith (1991), Stewart and Shamdasani (1990), and Goldman and McDonald (1987).

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