Sensory evaluation practices /

This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances.

Bibliographic Details

Main Author:	Stone, Herbert
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Sidel, Joel L.
Format:	eBook
Language:	English
Published:	Amsterdam ; Boston : Elsevier Academic Press, ©2004.
Series:	Food science and technology international series.
Subjects:	Food > Sensory evaluation. Aliments > Analyse sensorielle. TECHNOLOGY & ENGINEERING > Food Science. Food > Sensory evaluation Electronic books. Academic Dissertation dissertations. Academic theses Academic theses. Thèses et écrits académiques.
Online Access:	Connect to the full text of this electronic book