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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| フォーマット: | 図書 |
| 言語: | Vietnamese |
| 出版事項: |
New York
Springer
2010
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| 版: | 2nd ed. |
| シリーズ: | Food Science Text Series
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| Thư viện lưu trữ: | Thư viện Trường Đại học Nam Cần Thơ |
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| 要約: | 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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| 物理的記述: | xxiii, 596 p. ill. 27cm |
| 書誌: | Includes bibliography and index |
| ISBN: | 9781493950393 |