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Guidelines for Sensory Analysis in Food Product Development and Quality Control - David H. Lyon - Bog

af David H. Lyon, Mariko A. Francombe, Terry A. Hasdell
Guidelines for Sensory Analysis in Food Product Development and Quality Control af David H. Lyon
Bag om Guidelines for Sensory Analysis in Food Product Development and Quality Control

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781461358251
  • Indbinding:
  • Paperback
  • Sideantal:
  • 131
  • Udgivet:
  • 10. november 2012
  • Udgave:
  • 11992
  • Størrelse:
  • 235x155x8 mm.
  • Vægt:
  • 242 g.
  • 8-11 hverdage.
  • 16. december 2024
Forlænget returret til d. 31. januar 2025

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Medlemspris

Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

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Beskrivelse af Guidelines for Sensory Analysis in Food Product Development and Quality Control

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.

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