Sensory evaluation of food : Principles and practices
Content: introduction; physiological and psychological foundations of sensory function, principles of good practice; discrimination testing; similarity, equivalence testing and discrimination theory,...
Kaydedildi:
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| Diğer Yazarlar: | |
| Materyal Türü: | Kitap |
| Dil: | Vietnamese |
| Baskı/Yayın Bilgisi: |
New York
Springer
2010
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| Edisyon: | 2nd ed. |
| Seri Bilgileri: | Food Science Text Series
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| Konular: | |
| Etiketler: |
Etiketle
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| Thư viện lưu trữ: | Thư viện Trường Đại học Nam Cần Thơ |
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| Özet: | Content: introduction; physiological and psychological foundations of sensory function, principles of good practice; discrimination testing; similarity, equivalence testing and discrimination theory,... |
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| Fiziksel Özellikler: | xxiii, 596 p. ill. 27cm |
| Bibliyografya: | Includes bibliography and index |
| ISBN: | 9781493950393 |