Sensory Evaluation of Food Principles and Practices /

• Κύριοι συγγραφείς: Lawless, Harry T. (Συγγραφέας), Heymann, Hildegarde (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2010.
• Έκδοση: 2.
• Σειρά: Food Science Text Series,
• Θέματα: Chemistry.; Neurochemistry.; Food > Biotechnology.; Proteins.; Food Science.; Receptors.

The field of sensory science has grown exponentially since the publication of the first edition of Sensory Evaluation of Food. Fifteen years ago, the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other...