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|a Stone, Herbert.
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|a Sensory evaluation practices /
|c Herbert Stone and Joel L. Sidel.
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260 |
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|a Amsterdam ;
|a Boston :
|b Elsevier Academic Press,
|c �2004.
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|a 1 online resource (xiv, 377 pages) :
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|a Food science and technology international series
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|a Includes bibliographical references (pages 345-364) and index.
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588 |
0 |
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|a Print version record.
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|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.
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|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.
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650 |
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|a Food
|x Sensory evaluation.
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650 |
|
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|a Aliments
|x Analyse sensorielle.
|0 (CaQQLa)201-0063168
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650 |
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|a TECHNOLOGY & ENGINEERING
|x Food Science.
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|a Food
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655 |
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|a Academic Dissertation
|0 (DNLM)D019478
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655 |
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|a Academic theses.
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655 |
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|a Academic theses.
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|a Th�eses et �ecrits acad�emiques.
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|a Sidel, Joel L.
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|i Print version:
|a Stone, Herbert.
|t Sensory evaluation practices.
|d Amsterdam ; Boston : Elsevier Academic Press, �2004
|z 0126726906
|z 9780126726909
|w (DLC) 2004040480
|w (OCoLC)54407651
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830 |
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0 |
|a Food science and technology international series.
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|u https://sciencedirect.uam.elogim.com/science/book/9780126726909
|z Texto completo
|