Sensory evaluation of food : principles and practices

• Main Authors: Lawless, Harry T. (Author), Heymann, Hildegarde (Author)
• Format: Book
• Language: English
• Published: New York Springer, [2010]
• Edition: Second edition
• Series: Food science text series
• Subjects: senzorická analýza; neurovědy; neurochemie; potravinářská chemie; sensoric analysis; neurosciences; neurochemistry; food chemistry; učebnice vysokých škol; textbooks (higher)
• ISBN: 978-1-4419-6487-8
• Physical Description: xxiii, 596 stran : ilustrace ; 27 cm