INSTITUTO QUIMICA Y METABOLISMO DEL FARMACO
Unidad Ejecutora - UE
capítulos de libros
Recent contributions to sensory analysis of foods
Lugar: Kerala; Año: 2011; p. 1 - 180
A very brief outline of the contents of the book encompasses a first bibliometric analysis of the boom of sensory discipline, followed by reviews of sensory analysis of several products (honey, vegetables, meat, fish, cheese and olive oil) as well as widely used analytical and affective sensory techniques.