Maggiori informazioni sul 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.
Acquisto del libro
The Sensory Evaluation of Dairy Products - Second Edition, Stephan Clark, Michael Costello, Maryanne Drake, Floyd Bodyfelt
- Lingua
- Pubblicato
- 2008
- product-detail.submit-box.info.binding
- (Copertina rigida),
- Condizioni del libro
- In buone condizioni
- Prezzo
- 9,49 €
Metodi di pagamento
Qui potrebbe esserci la tua recensione.
- Titolo
- The Sensory Evaluation of Dairy Products - Second Edition
- Lingua
- Inglese
- Editore
- Springer
- Pubblicato
- 2008
- Formato
- Copertina rigida
- Pagine
- 591
- ISBN10
- 0387774068
- ISBN13
- 9780387774060
- Serie
- Tag
- Saggistica, Scienza e Matematica, Scienze Naturali, Scienza, Tecnologia, Chimica, Letteratura specialistica, Industria, Sviluppo, Fisiologia, Latte, Prodotti lattiero-caseari
- Valutazione
- 4 su 5
- Descrizione
- 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.