Lea, P; Naes, T; Roabotten, M
John Wiley & Sons Inc., 605 Third Ave. New York NY 10158, 1997, 102 pp
The field of sensory science, the perception science of the food industry, increasingly requires a working knowledge of statistics for the evaluation of data. However, most sensory scientists are not also expert statisticians. This highly readable book presents complex statistical tools such as ANOVA in a way that is easily understood by the practising sensory scientist. In this book, written jointly by statisticians and food scientists, the reader is taken by the hand and guided through tests such as ANOVA. Using real examples from the food industry, practical implications are stressed rather than the theoretical background. The result of this is that the reader will be able to apply advanced ANOVA teqhniques to a variety of problems and learn how to interpret the results.