Senin, 11 April 2011

[N529.Ebook] Download PDF Multivariate Analysis of Data in Sensory Science, Volume 16 (Data Handling in Science and Technology)From Elsevier Science

Download PDF Multivariate Analysis of Data in Sensory Science, Volume 16 (Data Handling in Science and Technology)From Elsevier Science

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Multivariate Analysis of Data in Sensory Science, Volume 16 (Data Handling in Science and Technology)From Elsevier Science

Multivariate Analysis of Data in Sensory Science, Volume 16 (Data Handling in Science and Technology)From Elsevier Science



Multivariate Analysis of Data in Sensory Science, Volume 16 (Data Handling in Science and Technology)From Elsevier Science

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Multivariate Analysis of Data in Sensory Science, Volume 16 (Data Handling in Science and Technology)From Elsevier Science

The state-of-the-art of multivariate analysis in sensory science is described in this volume. Both methods for aggregated and individual sensory profiles are discussed. Processes and results are presented in such a way that they can be understood not only by statisticians but also by experienced sensory panel leaders and users of sensory analysis.

The techniques presented are focused on examples and interpretation rather than on the technical aspects, with an emphasis on new and important methods which are possibly not so well known to scientists in the field. Important features of the book are discussions on the relationship among the methods with a strong accent on the connection between problems and methods. All procedures presented are described in relation to sensory data and not as completely general statistical techniques.

Sensory scientists, applied statisticians, chemometricians, those working in consumer science, food scientists and agronomers will find this book of value.

  • Sales Rank: #3904582 in Books
  • Published on: 1996-02-15
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.21" h x .81" w x 6.14" l, 1.52 pounds
  • Binding: Hardcover
  • 347 pages

Review
This book is recommended to food and sensory scientists, chemometricians, applied statisticians and anyone working in consumer science.
Food Science

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