Sensory evaluation practices /

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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.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Stone, Herbert
Otros Autores: Sidel, Joel L.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; Boston : Elsevier Academic Press, ©2004.
Colección:Food science and technology international series.
Temas:
Food > Sensory evaluation.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Academic Dissertation
Academic theses.
Thèses et écrits académiques.
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (xiv, 377 pages) : illustrations
Bibliografía:Includes bibliographical references (pages 345-364) and index.
ISBN:9780080474359
0080474357

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