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Practical Sensory Science Text and Reference
from C.H.I.P.S.

Sensory Evaluation of Food
Statistical Methods and Procedures
by Michael O'Mahony

Presenting divergent philosophies in a balanced manner, this comprehensive and up-to-date text covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers.

Features:

  • Provides a practical guide to how tests are conducted
  • Explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design
  • Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as stand-alone material in appendices
  • Statistical applications are tailored to common analyses encountered to sensory work, so that practicality and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers
Offering a balanced view of diverse approaches, the text presents the chapters in such a way as to provide undergraduate and graduate students taking courses in sensory evaluation, who want only practical aspects of conducting sensory tests, with clear instructions on how tests should be conducted. Advanced students will profit from the more detailed sections on rationale and sensory evaluation issues. Sensory Evaluation of Food is also an essential reference for industrial practitioners.

Contents:

  1. Before you Begin
  2. Averages, Ranges, and the Nature of Numbers
  3. Probablity, Sorting, and Arranging
  4. Normal (Gaussian) Distribution: z Tests
  5. The Binomial Test: Applications in Sensory Difference and Preference Testing
  6. Chi-Square
  7. Student's t Test
  8. Introduction to Analysis of Variance and the One-Factor Completely Randomized Design
  9. Multiple Comparisions
  10. Analysis of Variance: Two-Factor Design Without Interaction, Repeated Measures
  11. Analysis of Variance: Two-Factor Design with Interaction
  12. Analysis of Variance: Three- and Four-Factor Designs
  13. Fixed- and Random-Effects Model
  14. Split-Plot Design
  15. Correlation and Regression
  16. Additional Nonparametric Tests
Appendices
  1. Proof That Σ(X - X)2 =Σ X2 - (Σ X)2/N
  2. Binomial Expansion
  3. Proof that SST = SSB+SSE
  4. A Note on Confidence Intervals
  5. Sensory Multiple-Difference Testing, Using the R= Index to Ascertain Degrees of Difference
  6. Do We Have the Wrong Tools?
  7. Statistical Tables
Index

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Sensory Evaluation of Food
Statistical Methods and Procedures
by Michael O'Mahony

2001 • 487 pages • $198.95 + shipping
Texas residents please add 6.75 % sales tax

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