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Food - Sensory evaluation.
概要
作品:
17 作品在 5 項出版品 5 種語言
書目資訊
Sensory evaluation practices
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Flavor, fragrance, and odor analysis
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Sensory-directed flavor analysis
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Sensory evaluation of foodprinciples and practices /
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Sensory shelf life estimation of food products
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Instrumental assessment of food sensory quality :a practical guide
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Quantitative sensory analysispsychophysics, models and intelligent design /
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Formulation engineering of foods
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Making effective business decisions using Microsoft Project
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Olive oil sensory science
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(書目-電子資源)
The perfect mealthe multisensory science of food and dining /
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Sensory evaluation practices
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(書目-電子資源)
Chemesthesischemical touch in food and eating /
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Multisensory flavor perceptionfrom fundamental neuroscience through to the marketplace /
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(書目-電子資源)
Koku in food science and physiologyrecent research on a key concept in palatability /
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(書目-電子資源)
Neuroenology :how the brain creates the taste of wine
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Sensory evaluation practices
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主題
Chemistry.
Detectors.
Dinners and dining.
Senses and sensation.
Nutrition.
Biochemistry, general.
Intersensory effects.
Chemical senses.
Food spoilage
Olive oil
Aliments
Taste.
Food
Olive oil.
Sensory evaluation.
Human Physiology.
Food industry and trade
Olive oil industry.
Cell Physiology.
Wine tasting.
Flavor.
Neurosciences.
Food industry and trade.
Chemistry, Analytic
Gastronomy.
Food Science.
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