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:
| Yazar: | |
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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
Etiket eklenmemiş, İlk siz ekleyin!
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| Thư viện lưu trữ: | Thư viện Trường Đại học Nam Cần Thơ |
|---|
| LEADER | 01085nam a22002417a 4500 | ||
|---|---|---|---|
| 001 | NCT_86718 | ||
| 008 | 201017b xxu||||| |||| 00| 0 vie d | ||
| 999 | |c 4274 |d 4274 | ||
| 020 | |a 9781493950393 | ||
| 082 | 0 | 4 | |2 23rd ed. |a 664.07 |b L418 |
| 100 | 1 | |a Lawless, Harry T. | |
| 245 | 1 | 0 | |a Sensory evaluation of food : |b Principles and practices |c Harry T. Lawless, Hildegarde Heymann |
| 250 | |a 2nd ed. | ||
| 260 | |a New York |b Springer |c 2010 | ||
| 300 | |a xxiii, 596 p. |b ill. |c 27cm | ||
| 490 | 0 | |a Food Science Text Series | |
| 504 | |a Includes bibliography and index | ||
| 520 | 3 | |a Content: introduction; physiological and psychological foundations of sensory function, principles of good practice; discrimination testing; similarity, equivalence testing and discrimination theory,... | |
| 653 | |a Công nghệ thực phẩm | ||
| 700 | 1 | |a Heymann, Hildegarde | |
| 942 | |2 ddc |c BK | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 664_070000000000000_L418 |7 0 |9 20692 |a 000001 |b 000001 |d 2020-10-17 |o 664.07 L418 |p MD.17995 |r 2020-10-17 |w 2020-10-17 |y BK | ||
| 980 | |a Thư viện Trường Đại học Nam Cần Thơ | ||