Erratum to: Similarity, Equivalence Testing, and Discrimination Theory
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Similarity, Equivalence Testing, and Discrimination Theory Harry T. Lawless and Hildegarde Heymann
H.T. Lawless, H. Heymann, Sensory Evaluation of Food, Food Science Text Series, DOI 10.1007/978-1-4419-6488-5, © Springer Science+Business Media, LLC 2010
DOI 10.1007/978-1-4419-6488-5_20
On page 105, Equation 5.2 should read as Padjusted =
Pobserved − Pchance 1 − Pchance
The online version of the original chapter can be found at http://dx.doi.org/10.1007/978-1-4419-6488-5_5
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ERRATUM
Measurement of Sensory Thresholds Harry T. Lawless and Hildegarde Heymann
H.T. Lawless, H. Heymann, Sensory Evaluation of Food, Food Science Text Series, DOI 10.1007/978-1-4419-6488-5,© Springer Science+Business Media, LLC 2010
DOI 10.1007/978-1-4419-6488-5_20
On page 132, Equation 6.2 should read as Preq = Pchance + Pcorr (1 − Pchance )
The online version of the original chapter can be found at http://dx.doi.org/10.1007/978-1-4419-6488-5_6
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ERRATUM
Descriptive Analysis Harry T. Lawless and Hildegarde Heymann
H.T. Lawless, H. Heymann, Sensory Evaluation of Food, Food Science Text Series, DOI 10.1007/978-1-4419-6488-5,© Springer Science+Business Media, LLC 2010
DOI 10.1007/978-1-4419-6488-5_20
On page 253, The below reference is incorrect and to be ignored along with citation on page 231. Caul, J. F. 1967. The profile method of flavor analysis. Advances in Food Research, 7, 1–140.
The online version of the original chapter can be found at http://dx.doi.org/10.1007/978-1-4419-6488-5_10
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