Produkt mají v nabídce:
Nonparametrics for Sensory Science - Rayner, J. C. W. (University of Wollongong, Australia) a Best, D. J. (University of Wollongong, Australia) a Brockhoff, Per Bruun (Technical University of Denmark) a Rayner, G. D. (University of Wollongong, Australia)
Sensory evaluation is the perception science of the food industry. Sensory data can be costly to obtain and so gleaning the most information possible from the data is key. Increasingly, value is added to sensory evaluation by the use of statistics, especially to improve the quality of product development and to make the most of market research.
