Range bias in sensory evaluation

McBRIDE, R. L.

Oxford, UK : Blackwell Publishing Ltd
Published 1982
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
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.
Type of Medium:
Electronic Resource
URL:
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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
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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