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Sensory Evaluation of Foods: Methodologies, Data Analysis and Industrial Applications
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Sensory Evaluation of Foods: Methodologies, Data Analysis and Industrial Applications
This book offers a unique integrated perspective on sensory science, combining fundamentals, modern methodologies, and practical applications across various industries. This book is an essential resource for sensory scientists, food technologists, product developers, quality assurance professionals, researchers, and graduate students.
| Mídia | Livros Hardcover Book (Livro com lombada e capa dura) |
| A ser lançado | 22 de dezembro de 2026 |
| ISBN13 | 9781041216728 |
| Editoras | Taylor & Francis Ltd |
| Páginas | 376 |
| Dimensões | 150 × 220 × 20 mm · 596 g (Peso (estimado)) |
| Editor | Radhakrishnan, Mahendran |
| Editor | Rajendran, Dakshayani |
| Editor | Rangarajan, Jagan Mohan |
| Editor | Veerapandian, Chandrasekar |
| Editor | Vijayaram, Eyarkai Nambi |
