ISBN: 9780123820877
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilizati… Altro …
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ISBN: 9780123820877
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… Altro …
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2009, ISBN: 9780123820877
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… Altro …
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2012, ISBN: 9780123820877
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2012, ISBN: 9780123820877
[ED: 4], Auflage, eBook Download (EPUB,PDF), eBooks, [PU: Elsevier Science]
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ISBN: 9780123820877
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilizati… Altro …
ISBN: 9780123820877
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… Altro …
2009
ISBN: 9780123820877
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… Altro …
2012, ISBN: 9780123820877
[ED: 4], Auflage, eBook Download (EPUB), eBooks, [PU: Elsevier Reference Monographs]
2012, ISBN: 9780123820877
[ED: 4], Auflage, eBook Download (EPUB,PDF), eBooks, [PU: Elsevier Science]
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Informazioni dettagliate del libro - Sensory Evaluation Practices Herbert Stone Editor
EAN (ISBN-13): 9780123820877
Anno di pubblicazione: 2012
Editore: Elsevier Science Digital >16
Libro nella banca dati dal 2007-02-09T16:23:32+01:00 (Zurich)
Pagina di dettaglio ultima modifica in 2021-12-06T08:45:42+01:00 (Zurich)
ISBN/EAN: 9780123820877
ISBN - Stili di scrittura alternativi:
978-0-12-382087-7
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Titolo del libro: sensory evaluation
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