The Sensory Evaluation of Dairy Products
The Sensory Evaluation of Dairy Products, Third 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 prepara...
I tiakina i:
| Kaituhi rangatōpū: | |
|---|---|
| Ētahi atu kaituhi: | , , |
| Hōputu: | Tāhiko īPukapuka |
| Reo: | Ingarihi |
| I whakaputaina: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
|
| Putanga: | 3rd ed. 2023. |
| Ngā marau: | |
| Urunga tuihono: | https://doi.org/10.1007/978-3-031-30019-6 |
| Ngā Tūtohu: |
Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
| Whakarāpopototanga: | The Sensory Evaluation of Dairy Products, Third 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. |
|---|---|
| Whakaahuatanga ōkiko: | 1 online resource (XIV, 665 p. 216 illus.). 185 illus. in color. |
| ISBN: | 9783031300196 |
| DOI: | 10.1007/978-3-031-30019-6 |