Sensory evaluation of food : principles and practices /
by Lawless, Harry T.
Additional authors: Heymann, Hildegarde Published by : Aspen, (Maryland (US) :) Physical details: vii-xvii, 827 p. : il. ; 25 x 17 cm. ISBN: 0-8342-1752-X. Subject(s): QUIMICA ANALITICA | EVALUACION SENSORIAL DE LOS ALIMENTOS | INDUSTRIA ALIMENTARIA | COLOR Y APARIENCIA | EVALUACIÓN SENSORIAL EN EL --CONTROL DE CALIDAD | ITA Year: 1999
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| Item type | Location | Call number | Copy | Status | Date due |
|---|---|---|---|---|---|
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Biblioteca Thomas Wood. Estantería general | 543.92:641 L31 (Browse shelf) | Ej.:1 | Available |
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| 543.92:641.1/.3 C48 Introducción al análisis sensorial de alimentos / | 543.92:641.1/.3 C48 Introducción al análisis sensorial de alimentos / | 543.92:641 A59 La evaluación sensorial de los alimentos en la teoría y la práctica / | 543.92:641 L31 Sensory evaluation of food : principles and practices / | 543.92:641 L33 Analysis of variance for sensory data / | 543.92:641 R44 Consumer sensory testing for product development / |
Fundamentos fisiológicos y psicológicos de la función sensorial.
ITA
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