Range bias in sensory evaluation
ISSN: |
1365-2621
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Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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Notes: |
Using a panel of twenty-four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estimate provided by the multiple presentation was shown to depend upon the particular sweetness range presented to assessors, but, after correction for this range bias, the estimate almost coincided with that from the single presentation.
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Type of Medium: |
Electronic Resource
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URL: |
_version_ | 1798290117848203264 |
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autor | McBRIDE, R. L. |
book_url | http://dx.doi.org/10.1111/j.1365-2621.1982.tb00195.x |
datenlieferant | nat_lic_papers |
hauptsatz | hsatz_simple |
identnr | NLZ23942817X |
insertion_date | 2012-04-26 |
issn | 1365-2621 |
journal_name | International journal of food science & technology |
materialart | 1 |
notes | Using a panel of twenty-four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estimate provided by the multiple presentation was shown to depend upon the particular sweetness range presented to assessors, but, after correction for this range bias, the estimate almost coincided with that from the single presentation. |
package_name | Blackwell Publishing |
publikationsjahr_anzeige | 1982 |
publikationsjahr_facette | 1982 |
publikationsjahr_intervall | 8019:1980-1984 |
publikationsjahr_sort | 1982 |
publikationsort | Oxford, UK |
publisher | Blackwell Publishing Ltd |
reference | 17 (1982), S. 0 |
search_space | articles |
shingle_author_1 | McBRIDE, R. L. |
shingle_author_2 | McBRIDE, R. L. |
shingle_author_3 | McBRIDE, R. L. |
shingle_author_4 | McBRIDE, R. L. |
shingle_catch_all_1 | McBRIDE, R. L. Range bias in sensory evaluation Blackwell Publishing Ltd Using a panel of twenty-four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estimate provided by the multiple presentation was shown to depend upon the particular sweetness range presented to assessors, but, after correction for this range bias, the estimate almost coincided with that from the single presentation. 1365-2621 13652621 |
shingle_catch_all_2 | McBRIDE, R. L. Range bias in sensory evaluation Blackwell Publishing Ltd Using a panel of twenty-four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estimate provided by the multiple presentation was shown to depend upon the particular sweetness range presented to assessors, but, after correction for this range bias, the estimate almost coincided with that from the single presentation. 1365-2621 13652621 |
shingle_catch_all_3 | McBRIDE, R. L. Range bias in sensory evaluation Blackwell Publishing Ltd Using a panel of twenty-four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estimate provided by the multiple presentation was shown to depend upon the particular sweetness range presented to assessors, but, after correction for this range bias, the estimate almost coincided with that from the single presentation. 1365-2621 13652621 |
shingle_catch_all_4 | McBRIDE, R. L. Range bias in sensory evaluation Blackwell Publishing Ltd Using a panel of twenty-four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estimate provided by the multiple presentation was shown to depend upon the particular sweetness range presented to assessors, but, after correction for this range bias, the estimate almost coincided with that from the single presentation. 1365-2621 13652621 |
shingle_title_1 | Range bias in sensory evaluation |
shingle_title_2 | Range bias in sensory evaluation |
shingle_title_3 | Range bias in sensory evaluation |
shingle_title_4 | Range bias in sensory evaluation |
sigel_instance_filter | dkfz geomar wilbert ipn albert |
source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
timestamp | 2024-05-06T08:11:35.810Z |
titel | Range bias in sensory evaluation |
titel_suche | Range bias in sensory evaluation |
topic | ZM |
uid | nat_lic_papers_NLZ23942817X |