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Foto dell'editore
Sensory Science
Editore:
Agrotech Publishing Academy, 2009
ISBN 10: 8183210538
ISBN 13: 9788183210539
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Rilegato
Da: Majestic Books, Hounslow, Regno Unito
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 600 Figures. Codice articolo 7655492
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EUR 75,76
Spedizione EUR 7,60
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: 4 disponibili
Foto dell'editore
Sensory Science : Principles and Applications in Food Evaluation
Da: Vedams eBooks (P) Ltd, New Delhi, India
Valutazione del venditore 4 su 5 stelle
Hardbound. Condizione: As New. New. Contents Foreword. Preface. I. Sensory science general 1. Introduction and importance of sensory science. 2. Sensory characteristics and factors effecting sensory evaluation. II. Organisation and functioning of sensory system 3. Structural and functional organisation of nervous system in man. 4. The human sensory organs structure and organisation. 5. Digestive system associated glands sensory pleasure metabolic control of food intake and sensory system. 6. Mechanism of sensory perception. 7. Techniques in analysis of brain functioning neutral processes and cognitive science. 8. Sensory Perception Cognition memory and consciousness the philosophy and science. III. Sensory evalution set up and techniques of analysis. 9. Sensory evaluation programme. 10. Methods of sensory analysis. 11. Analysis of colour and appearance. 12. Evaluation of aroma. 13. Analysis of texture. 14. Evaluation of taste and overall quality. 15. Statistical analysis in sensory evaluation. 16. Applications of sensory evaluation. Appendix. Glossary. Subject Index. Acknowledgement. It is a grand synthesis of anatomy and physiology of sensory organs food science chemistry psychology instrumentation and statistics within the perspective of sensory science. It guides the readers into a journey of fascinating world of senses and nervous system focuses the practical aspects of sensory quality evaluation of food and much more. Organized into 16 chapters in single volume it brings out the concept of sensory science food metabolism and cognitive sciences techniques employed in sensory evaluation in a systematic manner. It provides opportunities to the readers for in depth study with adequate references in each chapter along with a small glossary of terms and a subject index. The book offers practical examples innovations and advancements in sensory science. It gives holistic view of sensory science and evaluation of food during production processing and marketing. It is generously interspersed with illustrations designed to reinforce the key concepts is a timely academic and need based contribution. Sensory Science Principles and Applications in Food Evaluation is truly a text cum reference book for researches educators food technologists/biotechnologist oenologists postharvest technologists quality assurance personnels other professionals from food industry and UG and PG students from relevant disciplines. 600 pp. Codice articolo 60651
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EUR 66,21
Spedizione EUR 17,50
Spedito da India a U.S.A.
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Foto dell'editore
Sensory Science
Editore:
Agrotech Publishing Academy Agrotech, 2009
ISBN 10: 8183210538
ISBN 13: 9788183210539
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Rilegato
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 600 Index 1st Edition. Codice articolo 26225179
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EUR 81,92
Spedizione EUR 3,42
Spedito in U.S.A.
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Quantità: 4 disponibili
Foto dell'editore
Sensory Science
Editore:
Vinayak Book House Agrotech Publishing Academy, 2009
ISBN 10: 8183210538
ISBN 13: 9788183210539
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Rilegato
Da: Biblios, Frankfurt am main, HESSE, Germania
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 600. Codice articolo 18225169
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EUR 78,20
Spedizione EUR 9,95
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 4 disponibili