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Language: en
Pages: 132
Pages: 132
Type: BOOK - Published: 2019-08-23 - Publisher: MDPI
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties
Language: en
Pages: 596
Pages: 596
Type: BOOK - Published: 2010-09-27 - Publisher: Springer Science & Business Media
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and P
Language: en
Pages: 456
Pages: 456
Type: BOOK - Published: 2010-09-15 - Publisher: CRC Press
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that
Language: en
Pages: 613
Pages: 613
Type: BOOK - Published: 2013-09-11 - Publisher: Elsevier
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that s
Language: en
Pages: 480
Pages: 480
Type: BOOK - Published: 2013-03-13 - Publisher: Royal Society of Chemistry
The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls toge