ISBN: 9780123820877
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilizati… mais…
BarnesandNoble.com new in stock. Custos de envio:zzgl. Versandkosten., mais custos de envio Details... |
ISBN: 9780123820877
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… mais…
hive.co.uk No. 9780123820877. Custos de envio:Instock, Despatched same working day before 3pm, zzgl. Versandkosten., mais custos de envio Details... |
2009, ISBN: 9780123820877
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… mais…
kobo.com E-Book zum download. Custos de envio: EUR 0.00 Details... |
2012, ISBN: 9780123820877
[ED: 4], Auflage, eBook Download (EPUB), eBooks, [PU: Elsevier Reference Monographs]
lehmanns.de Custos de envio:Download sofort lieferbar, , Versandkostenfrei innerhalb der BRD. (EUR 0.00) Details... |
2012, ISBN: 9780123820877
[ED: 4], Auflage, eBook Download (EPUB,PDF), eBooks, [PU: Elsevier Science]
lehmanns.de Custos de envio:Download sofort lieferbar, , Versandkostenfrei innerhalb der BRD. (EUR 0.00) Details... |
ISBN: 9780123820877
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilizati… mais…
ISBN: 9780123820877
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… mais…
2009
ISBN: 9780123820877
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a… mais…
2012, ISBN: 9780123820877
[ED: 4], Auflage, eBook Download (EPUB), eBooks, [PU: Elsevier Reference Monographs]
2012, ISBN: 9780123820877
[ED: 4], Auflage, eBook Download (EPUB,PDF), eBooks, [PU: Elsevier Science]
Dados bibliográficos do melhor livro correspondente
Autor: | |
Título: | |
Número ISBN: |
Dados detalhados do livro - Sensory Evaluation Practices Herbert Stone Editor
EAN (ISBN-13): 9780123820877
Ano de publicação: 2012
Editor/Editora: Elsevier Science Digital >16
Livro na base de dados desde 2007-02-09T13:23:32-02:00 (Sao Paulo)
Página de detalhes modificada pela última vez em 2021-12-06T04:45:42-03:00 (Sao Paulo)
Número ISBN/EAN: 9780123820877
Número ISBN - Ortografia alternativa:
978-0-12-382087-7
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: blei, thomas heath, bleibaum, thomas herb, herbert may, wallisch
Título do livro: sensory evaluation
Outros livros adicionais, que poderiam ser muito similares com este livro:
Último livro semelhante:
9780128153345 Sensory Evaluation Practices by Herbert Stone Paperback | Indigo Chapters (Herbert Stone; Rebecca N. Bleibaum; Heather A. Thomas)
- 9780128153345 Sensory Evaluation Practices by Herbert Stone Paperback | Indigo Chapters (Herbert Stone; Rebecca N. Bleibaum; Heather A. Thomas)
- 9780128101025 Sensory Evaluation Practices (Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas)
- 9780123820860 Sensory Evaluation Practices Herbert Stone Editor (Stone, Herbert)
- 9780126724820 Sensory Evaluation Practices: Food and Science Technology Series (Food Science and Technology) (Herbert Stone, Joel L. Sidel)
< Para arquivar...