Novel techniques in sensory characterization and consumer profiling

"Sensory characterization is one of the most powerful, sophisticated and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of t...

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Bibliographic Details
Other Authors: Varela Tomasco, Paula, (Editor), Ares, Gaston, (Editor)
Format: eBook
Language: English
Published: Boca Raton, FL : CRC Press, [2014]
Subjects:
Food > Sensory evaluation.
Sensory evaluation.
Marketing research.
New products.
elektronické knihy
electronic books
ISBN: 9781466566309
Physical Description: 1 online zdroj : text file, PDF

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Table of contents

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001 75758
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006 m d
007 cr un
008 140519t20142014fluad sb 001 0 eng d
999 |c 75758  |d 75758 
020 |a 9781466566309  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
245 0 0 |a Novel techniques in sensory characterization and consumer profiling /  |c edited by Paula Varela, Gastón Ares. 
264 1 |a Boca Raton, FL :  |b CRC Press,  |c [2014] 
264 4 |c ©2014 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a chapter 1. Introduction / Paula Varela and Gast©đn Ares -- chapter 2. Classical descriptive analysis / Hildegarde Heymann, Ellena S. King, and Helene Hopfer -- chapter 3. Introduction to multivariate statistical techniques for sensory characterization / S©?bastien L©® -- chapter 4. Ideal profiling / Thierry Worch and Pieter H. Punter -- chapter 5. Use of just-about-right scales in consumer research / Richard Popper -- chapter 6. Free-choice profile combined with repertory grid method / Amparo T©Łrrega and Paula Taranc©đn -- chapter 7. Flash profile / Julien Delarue -- chapter 8. Free sorting task / Sylvie Chollet, Dominique Valentin, and Herv©? Abdi -- chapter 9. Projective mapping and napping / Christian Dehlholm -- chapter 10. Polarized sensory positioning methodologies / Eric Teillet -- chapter 11. Check-all-that-apply questions / Michael Meyners and John C. Castura -- chapter 12. Open-ended questions / Ronan Symoneaux and Mara V. Galmarini -- chapter 13. Dynamic sensory descriptive methodologies : time-intensity and temporal dominance of sensations / Rafael Silva Cadena, Leticia Vidal, Gastn? Ares, and Paula Varela -- chapter 14. Comparison of novel methodologies for sensory characterization / Gast©đn Ares and Paula Varela. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "Sensory characterization is one of the most powerful, sophisticated and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies would be provided. Each description would be accompanied by detailed information for their implementation, discussion of examples of applications and case-studies. The implementation of the majority of the methodologies would be performed in the statistical free software R, which would make the book very useful for people non-familiar with complex statistical software"--  |c Provided by publisher. 
650 0 |a Food  |x Sensory evaluation. 
650 0 |a Sensory evaluation. 
650 0 |a Marketing research. 
650 0 |a New products. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Varela Tomasco, Paula,  |e editor. 
700 1 |a Ares, Gaston,  |e editor. 
776 0 8 |i Print version:  |z 9781466566293 (hardback) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b16853  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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