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01830nam a22003375i 4500 |
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20210610154543.0 |
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cr nn 008mamaa |
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100927s2010 xxu| s |||| 0|eng d |
| 020 |
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|a 9781441964885
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| 024 |
7 |
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|a 10.1007/978-1-4419-6488-5
|2 doi
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| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 100 |
1 |
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|a Lawless, Harry T.
|e author.
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| 245 |
1 |
0 |
|a Sensory Evaluation of Food :
|b Principles and Practices /
|c by Harry T. Lawless, Hildegarde Heymann.
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| 250 |
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|a 2nd ed. 2010.
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| 260 |
# |
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|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2010.
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| 300 |
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|a XXIII, 596 p. :
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Food Science Text Series,
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| 505 |
0 |
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|a Physiological and Psychological Foundations of Sensory Function -- Principles of Good Practice -- Discrimination Testing -- Similarity, Equivalence Testing, and Discrimination Theory -- Measurement of Sensory Thresholds -- Scaling -- Time–Intensity Methods -- Context Effects and Biases in Sensory Judgment -- Descriptive Analysis -- Texture Evaluation -- Color and Appearance -- Preference Testing -- Acceptance Testing -- Consumer Field Tests and Questionnaire Design -- Qualitative Consumer Research Methods -- Quality Control and Shelf-Life (Stability) Testing -- Data Relationships and Multivariate Applications -- Strategic Research -- Erratum to: Similarity, Equivalence Testing, and Discrimination Theory.
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| 650 |
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|a Food—Biotechnology.
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| 650 |
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|a Neurochemistry.
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| 650 |
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|a Proteins .
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| 650 |
1 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Neurochemistry.
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| 650 |
2 |
4 |
|a Receptors.
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| 700 |
1 |
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|a Heymann, Hildegarde.
|e author.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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