Parámetros
- 591 páginas
- 21 horas de lectura
Más información sobre el libro
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Compra de libros
The Sensory Evaluation of Dairy Products - Second Edition, Stephan Clark, Michael Costello, Maryanne Drake, Floyd Bodyfelt
- Idioma
- Publicado en
- 2008
- product-detail.submit-box.info.binding
- (Tapa dura),
- Estado del libro
- Bueno
- Precio
- 7,99 €
Métodos de pago
Nos falta tu reseña aquí
- Título
- The Sensory Evaluation of Dairy Products - Second Edition
- Idioma
- Inglés
- Editorial
- Springer
- Publicado en
- 2008
- Formato
- Tapa dura
- Páginas
- 591
- ISBN10
- 0387774068
- ISBN13
- 9780387774060
- Serie
- Etiquetas
- No ficción, Ciencia y Matemáticas, Ciencias naturales, Ciencia, Tecnología, Química, Literatura especializada, Industria, Desarrollo, Fisiología, Leche, Productos Lácteos
- Calificación
- 4 de 5
- Descripción
- The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.