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Sensory evaluation practices /
This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances.
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier,
2004.
|
| Edición: | Third edition. |
| Colección: | Food science and technology international series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn469402062 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr mn|---||||| | ||
| 008 | 091116s2004 vtu o 000 0 eng d | ||
| 040 | |a MERUC |b eng |e pn |e rda |c MERUC |d EBLCP |d OCLCQ |d DEBSZ |d OCLCQ |d ZCU |d MERUC |d ICG |d OCLCO |d OCLCF |d OCLCQ |d OCLCO |d OCLCQ |d DKC |d AU@ |d OCLCQ |d UKOBU |d OCLCO |d OCLCQ |d OCLCO |d OCLCL | ||
| 019 | |a 476042050 | ||
| 020 | |a 9780080474359 |q (electronic bk.) | ||
| 020 | |a 0080474357 |q (electronic bk.) | ||
| 029 | 1 | |a DEBBG |b BV044123118 | |
| 029 | 1 | |a DEBSZ |b 430380615 | |
| 035 | |a (OCoLC)469402062 |z (OCoLC)476042050 | ||
| 050 | 4 | |a TX546 |a TX546 .S76 2004eb |a TX546.S76 2004 | |
| 082 | 0 | 4 | |a 664.072 |a 664/.072 22 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Stone, Herbert, |e author. | |
| 245 | 1 | 0 | |a Sensory evaluation practices / |c Herbert Stone and Joel L. Sidel. |
| 250 | |a Third edition. | ||
| 264 | 1 | |a Burlington : |b Elsevier, |c 2004. | |
| 300 | |a 1 online resource (395 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology, international series | |
| 505 | 0 | |a SENSORY EVALUATION PRACTICES; Food Science and Technology; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Introduction to Sensory Evaluation; The Organization and Operation of a Sensory Evaluation Program; Measurement; Test Strategy and the Design of Experiments; Discrimination Testing; Descriptive Analysis; Affective Testing; Special Problems; Epilogue; References; Index; Food Science and Technology. | |
| 520 | |a This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 6 | |a Aliments |x Analyse sensorielle. | |
| 650 | 7 | |a Food |x Sensory evaluation |2 fast | |
| 700 | 1 | |a Sidel, Joel L., |e author. | |
| 758 | |i has work: |a Sensory evaluation practices (Text) |1 https://id.oclc.org/worldcat/entity/E39PCG8qYmBwfCb9Mr4vhfk9H3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 1 | |z 9780126726909 | |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=288775 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL288775 | ||
| 994 | |a 92 |b IZTAP | ||