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- DescriptionEarlier editon: Sensory evaluation techniques / authors, Morten Meilgaard, Gail Vance Civille, B. Thomas Carr.
- Author BiographyGail Vance Civille is president of Sensory Spectrum, Inc., a management consulting firm involved in the sensory evaluation of foods, beverages, pharmaceuticals, paper, fabrics, personal care, and other consumer products. She has trained several flavor and texture descriptive profile panels in her work with industry, universities, and government. She has also conducted several workshops and courses in basic sensory evaluation methods as well as in advanced methods and theory. She is a founding member and former chair of the Society of Sensory Professionals, and has published several articles on general sensory methods as well as sophisticated descriptive flavor and texture techniques. B. Thomas Carr is principal of Carr Consulting, a research consulting firm that provides project management, product evaluation, and statistical support services to the food, beverage, personal care, and home care industries. He has over 30 years of experience in applying statistical techniques to all phases of research on consumer products. He is a member of the US delegation to the ISO TC34/SC12, is involved in the statistical training of scientists, and has been invited by several professional organizations to speak on topics of statistical methods and statistical consulting in industry.
- Author(s)B. Thomas Carr,Gail Vance Civille
- PublisherApple Academic Press Inc.
- Date of Publication18/01/2016
- GenreIndustrial Chemistry & Manufacturing
- Place of PublicationOakville
- Country of PublicationCanada
- ImprintApple Academic Press Inc.
- Content Note136 black & white illustrations, 104 black & white tables
- Weight1270 g
- Width178 mm
- Height254 mm
- Spine33 mm
- Edition Statement5th Revised edition
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