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,...
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| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | Vietnamese |
| Published: |
New York
Springer
2010
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| Edition: | 2nd ed. |
| Series: | Food Science Text Series
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| Subjects: | |
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| Institutions: | Thư viện Trường Đại học Nam Cần Thơ |
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| Summary: | 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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| Physical Description: | xxiii, 596 p. ill. 27cm |
| Bibliography: | Includes bibliography and index |
| ISBN: | 9781493950393 |