000			03043cam a2200421 i 4500
005			20250930141304.0
008			160405s2014 flua b 001 0 eng
020			_a9781466566293 _qhardback _cRM768.15
039		9	_a201608041156 _basrul _c201607191053 _drasyilla _y04-05-2016 _zrasyilla
040			_aDLC _beng _cDLC _erda _dDLC _dUKM _erda
090			_aTX546.N688
090			_aTX546 _b.N688
245	0	0	_aNovel techniques in sensory characterization and consumer profiling / _cedited by Paula Varela, Gaston Ares.
264		1	_aBoca Raton : _bCRC Press, _c[2014].
264		4	_c©2014.
300			_axiv, 401 pages : _billustrations ; _c24 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
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'-- _cProvided by publisher.
520			_a'Preface Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science, both in the academy and the industry. It aims at providing a complete description of the sensory characteristics of products. Sensory characterization is extensively applied in industry for the development and marketing of new products, the reformulation of existing products, the optimization of manufacturing processes, the monitoring of sensory characteristics of the products available in the market, the implementation of sensory quality assurance programs, the establishment of relationships between sensory and instrumental methods, and for estimating sensory shelf life. Descriptive analysis techniques, such as QDA
650		0	_aFood _xSensory evaluation.
650		0	_aSensory evaluation.
650		0	_aMarketing research. _960390
650		0	_aNew products.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
700	1		_aVarela, Paula _q(Varela Tomasco)
700	1		_aAres, Gaston.
907			_a.b16301389 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTX546.N688
914			_avtls003603507
990			_aastr
991			_aFakulti Sains dan Teknologi
998			_at _b2016-05-04 _cm _da _feng _gflu _y0 _z.b16301389
999			_c607694 _d607694