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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Bibliografske podrobnosti
Glavni avtor:	Lawless, Harry T.
Drugi avtorji:	Heymann, Hildegarde
Format:	Knjiga
Jezik:	Vietnamese
Izdano:	New York Springer 2010
Izdaja:	2nd ed.
Serija:	Food Science Text Series
Teme:	Công nghệ thực phẩm
Oznake:	Označite Brez oznak, prvi označite!

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

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