Sensory evaluation of food : Principles and practices

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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Détails bibliographiques
Auteur principal:	Lawless, Harry T.
Autres auteurs:	Heymann, Hildegarde
Format:	Livre
Langue:	Vietnamese
Publié:	New York Springer 2010
Édition:	2nd ed.
Collection:	Food Science Text Series
Sujets:	Công nghệ thực phẩm
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Thư viện lưu trữ:	Thư viện Trường Đại học Nam Cần Thơ

Sensory evaluation of food : principles and practices

par Lawless, Harry T
Publié 2010

Thư viện lưu trữ: Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh

Sensory Evaluation of food : Principles and practices

par Lawless, Harry T
Publié 2010

Thư viện lưu trữ: Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh

Sensory evaluation of food : principles and practices

par Lawless, Harry T, Sensory evaluation of food : principles and practices
Publié 2010

Thư viện lưu trữ: Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh

Sensory evaluation of food : Principles and practices

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