Sensory evaluation of food : Principles and practices

Mã QR

Sensory evaluation of food : Principles and practices

Hiển thị phiên bản (3) khác

Content: introduction; physiological and psychological foundations of sensory function, principles of good practice; discrimination testing; similarity, equivalence testing and discrimination theory,...

Đã lưu trong:

書目詳細資料
主要作者:	Lawless, Harry T.
其他作者:	Heymann, Hildegarde
格式:	圖書
語言:	Vietnamese
出版:	New York Springer 2010
版:	2nd ed.
叢編:	Food Science Text Series
主題:	Công nghệ thực phẩm
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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

相似書籍

Sensory Evaluation of food : Principles and practices
由: Lawless, Harry T
出版: (2010)

Sensory Evaluation of Food
由: Lawless, Harry T
出版: (2010)

Sensory Evaluation of Food
由: Lawless, Harry T
出版: (2010)

Sensory evaluation of food : principles and practices
由: Lawless, Harry T
出版: (2010)

Sensory evaluation of food : principles and practices
由: Lawless, Harry T, et al.
出版: (2010)

Sensory Evaluation of Food. 2nd ed.
由: Lawless, Harry T., et al.
出版: (2020)

Sensory and consumer research in food product design and development
由: Moskowitz, Howard R
出版: (2012)

Instrumental assessment of food sensory quality
由: Kilcast, David
出版: (2013)

Sensory evaluation techniques
由: Meilgaard, Morten C
出版: (2016)

Food packaging : Principles and practice
由: Robertson, Gordon L.
出版: (2012)

Food processing technology : Principles and practices
由: Fellows, P. J.
出版: (2017)

Instrumental assessment of food sensory quality : A practical guide
出版: (2013)

Evaluation of certain contaminants in food :
出版: (2011)

Food processing technology : principles and practice
由: Fellows, P.J
出版: (2017)

Evaluation of certain food additives and contaminants :
出版: (2011)

Food Microbiology
由: Ngo, Thi Phuong Dung
出版: (2013)

Functional foods
由: Chhikara, Navnidhi
出版: (2022)

Food materials science : Principles and practice
出版: (2008)

Functional foods and nutraceuticals
由: Aluko, Rotimi E.
出版: (2012)

Statistical methods for food science : Introductory procedures for the food practitioner
由: Bower, John A.
出版: (2013)

Food chemistry: The role of additives, preservatives and adulteration
由: Sen, Mousumi
出版: (2022)

Water activity in foods: Fundamentals and applications
出版: (2020)

Handbook of food processing equipment
由: Saravacos, George
出版: (2016)

Handbook of food products manufacturing
出版: (2007)

Benders’ dictionary of nutrition and food technology
由: David A. Bender
出版: (2018)

New Food Product Development : From Concept to Marketplace
由: Fuller, Gordon W.
出版: (2011)

Analytical food microbiology a laboratory manual
由: Yousef, Ahmed E
出版: (2022)

Principles and practices for the safe processing of foods
出版: (1998)

Food Science
由: Potter, Norman N
出版: (1998)

Food fats and oils
出版: (1994)

Évaluation sensorielle des denr ées alimentaires = Đánh giá cảm quan thực phẩm
由: Ha Duyen Tu
出版: (2006)

Motivations Of Everyday Food Choices : Doctor of Philosophy - Departmentof Human Nutrition
由: Phan, Thụy Xuân Uyên
出版: (2015)

Dinh dưỡng và vệ sinh an toàn thực phẩm = Food nutrition, hygiene and safety
出版: (2010)

Advances in food diagnostics
出版: (2007)

Food microbiology
由: Ngô, Thị Phương Dung
出版: (2013)

THE EFFECTS OF PUMPKIN AND RED SWEET POTATO ON PHYSICO-CHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF THE FRESH PLANT-BASED ICE CREAM
由: Nguyen, Thi Minh Nguyet, et al.
出版: (2025)

Food biochemistry and food processing
出版: (2006)

Guidelines for can manufactures and food canners :
出版: (1986)

Advances in food biotechnology
出版: (2016)

Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation /
由: Sheridan, R.