Advanced search

Sensory evaluation of foods

Download
Full text not archived in this repository.
Advice

Please see our End User Agreement.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Tools
Add to AnyAdd to TwitterAdd to FacebookAdd to LinkedinAdd to PinterestAdd to Email
Lists

Tzia, C., Giannou, V., Lignou, S. orcid id iconORCID: https://orcid.org/0000-0001-6971-2258 and Lebesi, D. (2015) Sensory evaluation of foods. In: Varzakas, T. and Tzia, C. (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press, pp. 41-71. ISBN 9781498721776

Item Type Book or Report Section
URI https://reading-clone.eprints-hosting.org/id/eprint/82412
Refereed Yes
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher CRC Press
Download/View statistics View download statistics for this item
Download
Full text not archived in this repository.
Tools
Add to AnyAdd to TwitterAdd to FacebookAdd to LinkedinAdd to PinterestAdd to Email
Advice

Please see our End User Agreement.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Lists
Related URLs
Deposit Details

University Staff: Request a correction | Centaur Editors: Update this record

Search Google Scholar