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Guidelines for Sensory Analysis in Food Product Development and Quality Control

af David H. Lyon, Mariko A. Francombe, Terry A. Hasdell
Guidelines for Sensory Analysis in Food Product Development and Quality Control af David H. Lyon
Bag om Guidelines for Sensory Analysis in Food Product Development and Quality Control

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781461358251
  • Indbinding:
  • Paperback
  • Sideantal:
  • 131
  • Udgivet:
  • 10. november 2012
  • Udgave:
  • 11992
  • Størrelse:
  • 235x155x8 mm.
  • Vægt:
  • 242 g.
  • 8-11 hverdage.
  • 11. december 2024
Forlænget returret til d. 31. januar 2025

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- Adgang til 70.000+ titler
- Ingen binding

Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.

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Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.

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