Sensory Evaluation of Food : Principles and Practices /

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Bibliografiske detaljer
Hovedforfatter:	Lawless, Harry T. (autor)
Andre forfattere:	Heymann, Hildegarde (autor) (autor)
Format:	Bog
Sprog:	engelsk
Udgivet:	Nueva York, EUA : Kluwer ; Plenum, 1999, c1999
Fag:	Alimentos y Bebidas - > Evaluación Sensorial - > Tema Principal Alimentos y Bebidas - > Textura Control de Calidad Química de Alimentos Tecnología de Alimentos
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Lignende værker: Sensory Evaluation of Food :

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Sensory Evaluation of Food : Principles and Practices /
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Sensory Evaluation Techniques /
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Sensorial Analysis /
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Sensory Evaluation of Food : Statistical Methods and Procedures /
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Análisis sensorial en el desarrollo y control de la calidad de alimentos /
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Analysis of Sensory Properties in Foods /
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La evaluación sensorial de los alimentos en la teoría y la práctica /
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Sensory Analysis : Methodology : Ranking = Analyse sonsorielle, méthodologie, classement par rangs /
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Food Texture : Instrumental and Sensory Measurement /
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Sensory Analysis : Methodology : Ranking : Amendment 1 = Analyse sonsorielle, méthodologie, classement par rangs : Amendement 1 /
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Sensory and Consumer Research in Food Product Design and Development /
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Sensory Analysis : Methodology : Method of Investigating Sensitivity of Taste = Analyse seosorielle, méthodologie, méthode d'éveil à la sensibilité gustative /
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Sensory Analysis : Methodology : Method of Investigating Sensitivity of Taste : Technical Corrigendum 1 = Analyse seosorielle, méthodologie, méthode d'éveil à la sensibilité gustative : Rectificatif techique 1 /
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Food Texture and Viscosity : Concept and Measurement /
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Principios básicos de bromatología para estudiantes de nutrición /
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Sensory Analysis and Consumer Research in New Product Development /
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Materials Science and Engineering in Food Product Development /
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Engineering Tools in the Beverage Industry : The Science of Beverages /
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Obtención y determinación bromatológica y sensorial de un complemento obtenido a partir de la larva del tenebrio mollitor /
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Freshness and Shelf Life of Foods /
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La ciencia de los alimentos en la práctica /
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La ciencia de los alimentos en la práctica /
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Design and Analysis of Sensory Optimization /
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Textura de los alimentos : medida y percepción /