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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Bibliografiska uppgifter
Huvudupphovsman:	Lawless, Harry T.
Övriga upphovsmän:	Heymann, Hildegarde
Materialtyp:	Bok
Språk:	Vietnamese
Publicerad:	New York Springer 2010
Upplaga:	2nd ed.
Serie:	Food Science Text Series
Ämnen:	Công nghệ thực phẩm
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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

Sensory evaluation of food : principles and practices

av Lawless, Harry T
Publicerad 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

av Lawless, Harry T
Publicerad 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

av Lawless, Harry T, Sensory evaluation of food : principles and practices
Publicerad 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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