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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Dades bibliogràfiques
Autor principal:	Lawless, Harry T.
Altres autors:	Heymann, Hildegarde
Format:	Llibre
Idioma:	Vietnamese
Publicat:	New York Springer 2010
Edició:	2nd ed.
Col·lecció:	Food Science Text Series
Matèries:	Công nghệ thực phẩm
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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

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