Sensory Evaluation of Food: Principles and Practices

纺织科学技术基础学科

售   价:
1252.00
出  版 社
出版时间
1999年08月31日
装      帧
精装
ISBN
9780834217522
复制
页      码
848
语      种
英语
综合评分
暂无评分
我 要 买
- +
库存 100 本
  • 图书详情
  • 目次
  • 买家须知
  • 书评(0)
  • 权威书评(0)
图书简介

Presenting divergent philosophies in a balanced manner, this comprehensive and up-to-date text covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements of consumers. Not only does it provide a practical guide to how tests are conducted, it also explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design.
Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropr

本书暂无推荐
本书暂无推荐
看了又看
  • 上一个
  • 下一个