File:SENSORY ANALYSIS OF FOOD PRODUCTS.pdf
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|DescriptionSENSORY ANALYSIS OF FOOD PRODUCTS.pdf||
English: The textbook discusses the theoretical and psychophysiological foundations of the science of organoleptics, provides information on the classification and characteristics of analytical, descriptive and methods of scales and categories. A distinctive feature of this guide is the presentation of the requirements of international ISO standards for sensory analysis, as well as the first published industry requirements for the organoleptic evaluation of oil and fat products (oils, hydrogenated fat, hard margarines and mayonnaise). Designed for students of specialty 181 "Food Technology", graduate students, scientific and pedagogical and engineering workers in the food industry.
|Author||F. Gladkyi, V. Tymchenko, P. Nekrasov, Z. Fediakina, E. Kunitsa, S. Molchenko|
|This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.|
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|current||10:55, 31 August 2020||1,240 × 1,753, 132 pages (2.11 MB)||PC Technology Center||Uploaded a work by F. Gladkyi, V. Tymchenko, P. Nekrasov, Z. Fediakina, E. Kunitsa, S. Molchenko from http://monograph.com.ua/pctc/catalog/book/978-617-7319-16-9 with UploadWizard|
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|Software used||Microsoft® Word 2010|
|Conversion program||Microsoft® Word 2,010|
|Version of PDF format||1.6|