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...

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Bibliografiske detaljer

Institution som forfatter:	SpringerLink (Online service)
Andre forfattere:	Clark, Stephanie (Editor), Drake, MaryAnne (Editor), Kaylegian, Kerry (Editor)
Format:	Electronisk eBog
Sprog:	engelsk
Udgivet:	Cham : Springer International Publishing : Imprint: Springer, 2023.
Udgivelse:	3rd ed. 2023.
Fag:	Food > Microbiology. Food > Sensory evaluation. Food science. Food Microbiology. Sensory Evaluation. Food Science.
Online adgang:	https://doi.org/10.1007/978-3-031-30019-6
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