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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書目詳細資料
主要作者: Lawless, Harry T.
其他作者: Heymann, Hildegarde
格式: 圖書
語言:Vietnamese
出版: New York Springer 2010
版:2nd ed.
叢編:Food Science Text Series
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