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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| 格式: | 圖書 |
| 語言: | Vietnamese |
| 出版: |
New York
Springer
2010
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| 版: | 2nd ed. |
| 叢編: | Food Science Text Series
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| Thư viện lưu trữ: | Thư viện Trường Đại học Nam Cần Thơ |
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