Statistics for food science III: sensory evaluation data. Part A – sensory data types and significance testing
John A. Bower
(Lecturer in Food Science in the Department of Applied Consumer Studies, Queen Margaret College, Edinburgh, UK.)
2200
Abstract
Introduces statistical methods employed in analysing sensory data. Describes significance testing and simple procedures for determination of population characteristics in sensory data and highlights sources of error and replication in the sensory context. Discusses factors important in selection of an appropriate statistical test for sensory data.
Keywords
Citation
Bower, J.A. (1995), "Statistics for food science III: sensory evaluation data. Part A – sensory data types and significance testing", Nutrition & Food Science, Vol. 95 No. 6, pp. 35-42. https://doi.org/10.1108/00346659510103647
Publisher
:MCB UP Ltd
Copyright © 1995, MCB UP Limited