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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书目详细资料
主要作者:	Lawless, Harry T.
其他作者:	Heymann, Hildegarde
格式:	图书
语言:	Vietnamese
出版:	New York Springer 2010
版:	2nd ed.
丛编:	Food Science Text Series
主题:	Công nghệ thực phẩm
标签:	添加标签没有标签, 成为第一个标记此记录!

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

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