This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research approaches and applications.
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Format PDF ● Halaman 272 ● ISBN 9781351465861 ● Penerbit CRC Press ● Diterbitkan 2018 ● Diunduh 3 kali ● Mata uang EUR ● ID 7122062 ● Perlindungan salinan Adobe DRM
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