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      Chapter

      Cut-off point (COP) methodology
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      Chapter

      Cut-off point (COP) methodology

      DOI link for Cut-off point (COP) methodology

      Cut-off point (COP) methodology book

      Cut-off point (COP) methodology

      DOI link for Cut-off point (COP) methodology

      Cut-off point (COP) methodology book

      ByGuillermo Hough
      BookSensory Shelf Life Estimation of Food Products

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      Edition 1st Edition
      First Published 2010
      Imprint CRC Press
      Pages 22
      eBook ISBN 9780429147180
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      ABSTRACT

      The survival statistics methodology, based on consumers’ acceptance or rejection of stored samples, has been described in detail in Chapters 4 and 5. As stated in Section 4.9, there are two main advantages to survival analysis methodology. One is that experimental sensory work is relatively simple. A group of consumers is asked to evaluate the stored samples by accepting or rejecting them; there is no need for sophisticated trained sensory panels or complicated consumer instructions. The second advantage is that the information obtained from consumers by this method is directly related to their everyday eating experience. When consumers are confronted with a food product, they either accept or reject it, just as is asked of them using this methodology.

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