Sensory evaluation of food : Principles and practices

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Sensory evaluation of food : Principles and practices

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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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Bibliografski detalji
Glavni autor:	Lawless, Harry T.
Daljnji autori:	Heymann, Hildegarde
Format:	Knjiga
Jezik:	Vietnamese
Izdano:	New York Springer 2010
Izdanje:	2nd ed.
Serija:	Food Science Text Series
Teme:	Công nghệ thực phẩm
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

Thư viện lưu trữ:	Thư viện Trường Đại học Nam Cần Thơ

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