Multivariate Data Analysis in Sensory and Consumer Science (PDF)
(Sprache: Englisch)
This book is an outgrowth of research done by Dr. Gamt Dijsterhuis
for his doctoral thesis at the University of Leiden. However, there
are also contributions by several other authors, as well, including
Eeke van der Burg, John Gower, Pieter Punter, Els...
for his doctoral thesis at the University of Leiden. However, there
are also contributions by several other authors, as well, including
Eeke van der Burg, John Gower, Pieter Punter, Els...
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This book is an outgrowth of research done by Dr. Gamt Dijsterhuis
for his doctoral thesis at the University of Leiden. However, there
are also contributions by several other authors, as well, including
Eeke van der Burg, John Gower, Pieter Punter, Els van den Broek,
and Margo Flipsen.
This book discusses the use of Multivariate Data Analysis to
solve problems in sensory and consumer research. More specifically
the focus is on the analysis of the reactions to certain
characteristics of food products, which are in the form of scores
given to attributes perceived in the food stimuli; the analyses are
multivariate; and the senses are mainly the senses of smell and
taste.
The four main themes covered in the book are: (1) Individual
Differences, (2) Measurement Levels; (3) Sensory-Instrumental
Relations, and (4) Time-Intensity Data Analysis.
The statistical methods discussed include Principle Components
Analysis, Generalized Procrustes Analysis, Multidimensional
Scaling, Redundancy Analysis, and Canonical Analysis.
This book will be a value to all professionals and students
working in the sensory studies
for his doctoral thesis at the University of Leiden. However, there
are also contributions by several other authors, as well, including
Eeke van der Burg, John Gower, Pieter Punter, Els van den Broek,
and Margo Flipsen.
This book discusses the use of Multivariate Data Analysis to
solve problems in sensory and consumer research. More specifically
the focus is on the analysis of the reactions to certain
characteristics of food products, which are in the form of scores
given to attributes perceived in the food stimuli; the analyses are
multivariate; and the senses are mainly the senses of smell and
taste.
The four main themes covered in the book are: (1) Individual
Differences, (2) Measurement Levels; (3) Sensory-Instrumental
Relations, and (4) Time-Intensity Data Analysis.
The statistical methods discussed include Principle Components
Analysis, Generalized Procrustes Analysis, Multidimensional
Scaling, Redundancy Analysis, and Canonical Analysis.
This book will be a value to all professionals and students
working in the sensory studies
Autoren-Porträt
Edited by Garmt B. Dijksterhuis, Ph.D., ID-DLO, Institute for Animal Science and Health, Food Science Department, Lelystad, The Netherlands
Bibliographische Angaben
- 2008, 1. Auflage, 320 Seiten, Englisch
- Herausgegeben: Garmt B. Dijksterhuis
- Verlag: John Wiley & Sons
- ISBN-10: 0470384832
- ISBN-13: 9780470384831
- Erscheinungsdatum: 03.07.2008
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Größe: 10 MB
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Englisch
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