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| LEADER |
01708nam a22003375i 4500 |
| 001 |
978-0-387-77408-4 |
| 005 |
20191027011647.0 |
| 007 |
cr nn 008mamaa |
| 008 |
100301s2009 xxu| s |||| 0|eng d |
| 020 |
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|a 9780387774084
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| 024 |
7 |
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|a 10.1007/978-0-387-77408-4
|2 doi
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| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 245 |
1 |
4 |
|a The Sensory Evaluation of Dairy Products
|c edited by Stephanie Clark, Michael Costello, MaryAnne Drake, Floyd Bodyfelt.
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| 250 |
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|a 2nd ed. 2009.
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| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2009.
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| 300 |
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|a XV, 576 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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| 505 |
0 |
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|a History of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Modern Sensory Practices.
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| 650 |
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0 |
|a Food-Biotechnology.
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| 650 |
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0 |
|a Chemistry.
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| 650 |
1 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Chemistry/Food Science, general.
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| 700 |
1 |
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|a Clark, Stephanie.
|e editor.
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| 700 |
1 |
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|a Costello, Michael.
|e editor.
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| 700 |
1 |
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|a Drake, MaryAnne.
|e editor.
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| 700 |
1 |
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|a Bodyfelt, Floyd.
|e editor.
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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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| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-0-387-77408-4
|