Sensory evaluation practices:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier/Academic Press
2012
|
| Ausgabe: | 4th ed |
| Schriftenreihe: | Food science and technology international series
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references (p. 407-424) and index Understanding "what" consumers want and "why" are two of the most significant hurdles faced by any business creating products for consumers. Properly conducted sensory research experiments can provide answers to these questions and more. Sensory evaluation provides strategic information at various stages in the product lifecycle including the front end of innovation, new product development, product optimization, marketplace audits, and quality control among others. Sensory research can help identify issues that contribute to a product's success (or failure). This fourth edition draws on the author's practical experience in partnering with business associates in marketing and development teams to bring creativity and innovation to consumer driven product development in today's global business environment. The field of sensory science continues to grow and is now recognized as a strategic source of information for many Fortune 500 companies |
| Beschreibung: | 1 Online-Ressource (x, 438 p.) |
| ISBN: | 9780123820860 0123820863 9780123820877 0123820871 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV042313268 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 150129s2012 |||| o||u| ||||||eng d | ||
| 020 | |a 9780123820860 |c electronic bk. |9 978-0-12-382086-0 | ||
| 020 | |a 0123820863 |c electronic bk. |9 0-12-382086-3 | ||
| 020 | |a 9780123820877 |9 978-0-12-382087-7 | ||
| 020 | |a 0123820871 |9 0-12-382087-1 | ||
| 035 | |a (OCoLC)801811829 | ||
| 035 | |a (DE-599)BVBBV042313268 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 664.072 |2 23 | |
| 100 | 1 | |a Stone, Herbert |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Sensory evaluation practices |c edited by Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas |
| 250 | |a 4th ed | ||
| 264 | 1 | |a Amsterdam |b Elsevier/Academic Press |c 2012 | |
| 300 | |a 1 Online-Ressource (x, 438 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Food science and technology international series | |
| 500 | |a Includes bibliographical references (p. 407-424) and index | ||
| 500 | |a Understanding "what" consumers want and "why" are two of the most significant hurdles faced by any business creating products for consumers. Properly conducted sensory research experiments can provide answers to these questions and more. Sensory evaluation provides strategic information at various stages in the product lifecycle including the front end of innovation, new product development, product optimization, marketplace audits, and quality control among others. Sensory research can help identify issues that contribute to a product's success (or failure). This fourth edition draws on the author's practical experience in partnering with business associates in marketing and development teams to bring creativity and innovation to consumer driven product development in today's global business environment. The field of sensory science continues to grow and is now recognized as a strategic source of information for many Fortune 500 companies | ||
| 650 | 7 | |a Food / Sensory evaluation |2 fast | |
| 650 | 7 | |a Sensory evaluation |2 fast | |
| 650 | 4 | |a Food |x Sensory evaluation | |
| 650 | 4 | |a Sensory evaluation | |
| 650 | 0 | 7 | |a Sensor |0 (DE-588)4038824-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Evaluation |0 (DE-588)4071034-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Sensorische Prüfung |0 (DE-588)4054562-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Sensorische Prüfung |0 (DE-588)4054562-3 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 689 | 1 | 0 | |a Evaluation |0 (DE-588)4071034-8 |D s |
| 689 | 1 | |8 2\p |5 DE-604 | |
| 689 | 2 | 0 | |a Sensor |0 (DE-588)4038824-4 |D s |
| 689 | 2 | |8 3\p |5 DE-604 | |
| 700 | 1 | |a Bleibaum, Rebecca N. |e Sonstige |4 oth | |
| 700 | 1 | |a Thomas, Heather A. |e Sonstige |4 oth | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 978-0-12-382086-0 |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe, Hardcover |z 0-12-382086-3 |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780123820860 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ESD |a ZDB-33-EBS | ||
| 940 | 1 | |q FAW_PDA_ESD | |
| 940 | 1 | |q FLA_PDA_ESD | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027750259 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 2\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 3\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
| _version_ | 1804152905129787392 |
|---|---|
| any_adam_object | |
| author | Stone, Herbert |
| author_facet | Stone, Herbert |
| author_role | aut |
| author_sort | Stone, Herbert |
| author_variant | h s hs |
| building | Verbundindex |
| bvnumber | BV042313268 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)801811829 (DE-599)BVBBV042313268 |
| dewey-full | 664.072 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.072 |
| dewey-search | 664.072 |
| dewey-sort | 3664.072 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 4th ed |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03514nmm a2200661zc 4500</leader><controlfield tag="001">BV042313268</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">150129s2012 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780123820860</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-0-12-382086-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0123820863</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">0-12-382086-3</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780123820877</subfield><subfield code="9">978-0-12-382087-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0123820871</subfield><subfield code="9">0-12-382087-1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)801811829</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV042313268</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.072</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Stone, Herbert</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Sensory evaluation practices</subfield><subfield code="c">edited by Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">4th ed</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Amsterdam</subfield><subfield code="b">Elsevier/Academic Press</subfield><subfield code="c">2012</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (x, 438 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Food science and technology international series</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references (p. 407-424) and index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Understanding "what" consumers want and "why" are two of the most significant hurdles faced by any business creating products for consumers. Properly conducted sensory research experiments can provide answers to these questions and more. Sensory evaluation provides strategic information at various stages in the product lifecycle including the front end of innovation, new product development, product optimization, marketplace audits, and quality control among others. Sensory research can help identify issues that contribute to a product's success (or failure). This fourth edition draws on the author's practical experience in partnering with business associates in marketing and development teams to bring creativity and innovation to consumer driven product development in today's global business environment. The field of sensory science continues to grow and is now recognized as a strategic source of information for many Fortune 500 companies</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Sensory evaluation</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Sensory evaluation</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Sensory evaluation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sensory evaluation</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Sensor</subfield><subfield code="0">(DE-588)4038824-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Evaluation</subfield><subfield code="0">(DE-588)4071034-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Sensorische Prüfung</subfield><subfield code="0">(DE-588)4054562-3</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Sensorische Prüfung</subfield><subfield code="0">(DE-588)4054562-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Evaluation</subfield><subfield code="0">(DE-588)4071034-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Sensor</subfield><subfield code="0">(DE-588)4038824-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="8">3\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bleibaum, Rebecca N.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Thomas, Heather A.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Hardcover</subfield><subfield code="z">978-0-12-382086-0</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe, Hardcover</subfield><subfield code="z">0-12-382086-3</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780123820860</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FAW_PDA_ESD</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FLA_PDA_ESD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027750259</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">3\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield></record></collection> |
| id | DE-604.BV042313268 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9780123820860 0123820863 9780123820877 0123820871 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750259 |
| oclc_num | 801811829 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (x, 438 p.) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Elsevier/Academic Press |
| record_format | marc |
| series2 | Food science and technology international series |
| spelling | Stone, Herbert Verfasser aut Sensory evaluation practices edited by Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas 4th ed Amsterdam Elsevier/Academic Press 2012 1 Online-Ressource (x, 438 p.) txt rdacontent c rdamedia cr rdacarrier Food science and technology international series Includes bibliographical references (p. 407-424) and index Understanding "what" consumers want and "why" are two of the most significant hurdles faced by any business creating products for consumers. Properly conducted sensory research experiments can provide answers to these questions and more. Sensory evaluation provides strategic information at various stages in the product lifecycle including the front end of innovation, new product development, product optimization, marketplace audits, and quality control among others. Sensory research can help identify issues that contribute to a product's success (or failure). This fourth edition draws on the author's practical experience in partnering with business associates in marketing and development teams to bring creativity and innovation to consumer driven product development in today's global business environment. The field of sensory science continues to grow and is now recognized as a strategic source of information for many Fortune 500 companies Food / Sensory evaluation fast Sensory evaluation fast Food Sensory evaluation Sensory evaluation Sensor (DE-588)4038824-4 gnd rswk-swf Evaluation (DE-588)4071034-8 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Sensorische Prüfung (DE-588)4054562-3 s 1\p DE-604 Evaluation (DE-588)4071034-8 s 2\p DE-604 Sensor (DE-588)4038824-4 s 3\p DE-604 Bleibaum, Rebecca N. Sonstige oth Thomas, Heather A. Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 978-0-12-382086-0 Erscheint auch als Druck-Ausgabe, Hardcover 0-12-382086-3 http://www.sciencedirect.com/science/book/9780123820860 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Stone, Herbert Sensory evaluation practices Food / Sensory evaluation fast Sensory evaluation fast Food Sensory evaluation Sensory evaluation Sensor (DE-588)4038824-4 gnd Evaluation (DE-588)4071034-8 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4038824-4 (DE-588)4071034-8 (DE-588)4054562-3 (DE-588)4034870-2 |
| title | Sensory evaluation practices |
| title_auth | Sensory evaluation practices |
| title_exact_search | Sensory evaluation practices |
| title_full | Sensory evaluation practices edited by Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas |
| title_fullStr | Sensory evaluation practices edited by Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas |
| title_full_unstemmed | Sensory evaluation practices edited by Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas |
| title_short | Sensory evaluation practices |
| title_sort | sensory evaluation practices |
| topic | Food / Sensory evaluation fast Sensory evaluation fast Food Sensory evaluation Sensory evaluation Sensor (DE-588)4038824-4 gnd Evaluation (DE-588)4071034-8 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food / Sensory evaluation Sensory evaluation Food Sensory evaluation Sensor Evaluation Sensorische Prüfung Lebensmittel |
| url | http://www.sciencedirect.com/science/book/9780123820860 |
| work_keys_str_mv | AT stoneherbert sensoryevaluationpractices AT bleibaumrebeccan sensoryevaluationpractices AT thomasheathera sensoryevaluationpractices |