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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Opis bibliograficzny
1. autor:	Lawless, Harry T.
Kolejni autorzy:	Heymann, Hildegarde
Format:	Książka
Język:	Vietnamese
Wydane:	New York Springer 2010
Wydanie:	2nd ed.
Seria:	Food Science Text Series
Hasła przedmiotowe:	Công nghệ thực phẩm
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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

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