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Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications - Food Chemistry, Function and Analysis Ana Isabel Costa
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Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications - Food Chemistry, Function and Analysis
Ana Isabel Costa
This comprehensive reference provides state-of-the-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages.
539 pages, No
| Mídia | Livros Hardcover Book (Livro com lombada e capa dura) |
| Lançado | 14 de agosto de 2024 |
| ISBN13 | 9781839161544 |
| Editoras | Royal Society of Chemistry |
| Páginas | 562 |
| Dimensões | 242 × 163 × 37 mm · 1,05 kg |
| Idioma | Inglês |
| Editor | Costa, Ana Isabel de Almeida (Universidade Catolica Portuguesa, Portugal) |
| Editor | Lamy, Elsa (Universidade de Evora, Portugal) |
| Editor | Monteiro, Maria Joao P (Universidade Catolica Portuguesa, Portugal) |
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