Food quality evaluation: a review of sensory methods

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Bibliographic Details
Main Author: LARMOND E
Format: Texto biblioteca
Language:
Published: 1971
Subjects:FI FE FIC, FISH PRODUCTS, QUALITY CONTROLS, ORGANOLEPTIC PROPERTIES, METHODS, FISHERY PRODUCTS, FOOD TECHNOLOGY, PRODUIT A BASE DE POISSON, CONTROLE DE QUALITE, PROPRIETE ORGANOLEPTIQUE, PRODUCTOS DERIVADOS DEL PESCADO, CONTROL DE CALIDAD, PROPIEDADES ORGANOLEPTICAS, METHODE, PRODUIT DE LA PECHE, TECHNOLOGIE ALIMENTAIRE, METODOS, PRODUCTOS PESQUEROS, TECNOLOGIA DE LOS ALIMENTOS,
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