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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Bibliografiske detaljer
Hovedforfatter:	Lawless, Harry T.
Andre forfattere:	Heymann, Hildegarde
Format:	Bog
Sprog:	Vietnamese
Udgivet:	New York Springer 2010
Udgivelse:	2nd ed.
Serier:	Food Science Text Series
Fag:	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

af Lawless, Harry T
Udgivet 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

af Lawless, Harry T
Udgivet 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

af Lawless, Harry T, Sensory evaluation of food : principles and practices
Udgivet 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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