Sensory Analysis of Foods of Animal Origin
BOK (Inbunden)
- Taylor & Francis Inc
- 2010-09-15
- Engelska
Devoted specifically to the analysis of sensory parameters in food products of animal origin, this book describes the main analytical techniques and methodologies and their application. It describes the analysis of color and texture, including advances texture measuring.
| Redaktör: | Nollet, Leo M.L. (University College Ghent), Toldra, Fidel (Inst de Agroquimica y Tecnologia de Alimentos, Spain) |
| Vikt: | 1.016 kg |
| Höjd: | 261 mm |
| Bredd: | 184 mm |
| Djup: | 30 mm |
| Omfång: | 456 s. |
| Övrig information: | United States, Taylor & Francis Inc |
Utrustad
(5-8 dgr)
Logga in för att se ditt pris
st
Outrustad
(5-8 dgr)
Pris: 3343:-
Ditt pris: 3343:-
st