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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Bibliografiske detaljer
Hovedforfatter:	Lawless, Harry T.
Andre forfattere:	Heymann, Hildegarde
Format:	Bog
Sprog:	Vietnamese
Udgivet:	New York Springer 2010
Udgivelse:	2nd ed.
Serier:	Food Science Text Series
Fag:	Công nghệ thực phẩm
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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

Lignende værker

Sensory Evaluation of food : Principles and practices
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Udgivet: (2010)

Sensory Evaluation of Food
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Sensory Evaluation of Food
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Sensory evaluation of food : principles and practices
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Sensory evaluation of food : principles and practices
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Sensory Evaluation of Food. 2nd ed.
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