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書目資訊
主題
Food - Sensory evaluation.
概要
作品:
18 作品在 5 項出版品 5 種語言
書目資訊
Taints and off-flavours in food
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Flavor, fragrance, and odor analysis
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Sensory-directed flavor analysis
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Sensory evaluation practices
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Sensory evaluation of food = principles and practices /
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Sensory shelf life estimation of food products
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Quantitative sensory analysis = psychophysics, models and intelligent design /
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Formulation engineering of foods
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Olive oil sensory science
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The perfect meal = the multisensory science of food and dining /
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Sensory evaluation practices
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Sensory evaluation practices
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Neuroenology : = how the brain creates the taste of wine
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Instrumental assessment of food sensory quality : = a practical guide
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Making effective business decisions using Microsoft Project
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Chemesthesis = chemical touch in food and eating /
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Multisensory flavor perception : = from fundamental neuroscience through to the marketplace /
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Koku in food science and physiology = recent research on a key concept in palatability /
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更多
較少的
主題
Chemistry.
Detectors.
Dinners and dining.
Senses and sensation.
Nutrition.
Biochemistry, general.
Food contamination.
Food- Shelf-life dating.
Food- Composition.
Intersensory effects.
Chemical senses.
Taste.
Chemistry, Analytic- Quantitative.
Olive oil.
Sensory evaluation.
Human Physiology.
Food- Analysis.
Aliments- Analyse sensorielle.
Food industry and trade- Quality control.
Olive oil industry.
Cell Physiology.
Wine tasting.
Flavor.
Neurosciences.
Food- Testing.
Food industry and trade.
Gastronomy.
Olive oil- Analysis.
Food- Sensory evaluation.
Food Science.
Food spoilage- Risk assessment.
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