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Guidelines for Sensory Analysis in Food Product Development and Quality Control David H. Lyon Softcover reprint of the original 1st ed. 1992 edition
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Guidelines for Sensory Analysis in Food Product Development and Quality Control
David H. Lyon
Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.
131 pages, biography
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 10 de noviembre de 2012 |
| ISBN13 | 9781461358251 |
| Editores | Springer-Verlag New York Inc. |
| Páginas | 131 |
| Dimensiones | 155 × 235 × 8 mm · 222 g |
| Lengua | Inglés |
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