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Essentials of Food Science

Vickie A. Ph.D. Vaclavik, Elizabeth W. Christian, Tad Campbell

Pocket

Engelsk

Food Science Text Series

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Essentials of Food Science

Essentials of Food Science

Forfattere: Vickie A. Ph.D. Vaclavik , Elizabeth W. Christian , Tad Campbell
Format: Pocket
Antall sider: 481
Språk: Engelsk
Forlag/Utgiver: SD Books
Serienavn: Food Science Text Series
EAN: 9783030468132
Utgivelsesår: 2020
Bidragsyter: Vaclavik, Vickie A., Ph.D.; Christian, Elizabeth W.; Campbell, Tad

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Antall

Part I Introduction to Food Components

Chapter 1 Evaluation of Food Quality

Introduction

Aspects of Food Quality

Taste Sensitivity

Sensory/Subjective Evaluation

Objective Evaluation

Comparison of Subjective and Objective Evaluation

Conclusion

Glossary

References

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