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241205s2024 pau eng |
| 020 |
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|a 9798369321218 (hardbook)
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|a 9798369321225 (ebook)
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|a 9798369350591
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|a UniSZA
|e rda
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|a TX546
|b .M44 2024
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|a TX546
|b .M44 2024
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| 100 |
1 |
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|a Mehra, Rahul ,
|d 1996- ,
|e author
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| 245 |
1 |
0 |
|a Sensory science applications for food production
|c Rahul Mehra, Arun Kumar Pandey, Raquel P.F. Guine
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| 264 |
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1 |
|a Hersey, Pennsylvania :
|b IGI Global
|c ©2024
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| 264 |
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4 |
|c ©2024
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| 300 |
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|a xii, 379 pages :
|b illustrations ;
|c 29 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 500 |
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|a Premier Reference Source
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| 504 |
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|a Includes bibliographical references (pages 314-376) and index
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| 505 |
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|a 1. Basic concept of sensory technology -- 2. Introduction and importance of sensory organs -- 3. Human gustatory system -- 4. Human olfactory system: part a -- 5. Human olfactory system: part b -- 6. Sense of touch -- 7. Role of vision in sensory science -- 8.Human auditory system -- 9. Sensory evaluation techniques -- 10. Recent advance in sensory technologies -- 11. Consumer food perception -- 12. Processing effects on food sensory attributes -- 13. Legislative and safety aspects in food production -- 14. Audit ensuring the food safety
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| 650 |
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0 |
|a Food science
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| 650 |
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0 |
|a Food
|x Sensory evaluation
|
| 700 |
1 |
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|a Guine, Raquel Pinho Ferreira ,
|e author
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| 700 |
1 |
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|a Pandey, Arun Kumar ,
|d 1989- ,
|e author
|
| 999 |
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|a 1000187829
|b Red Spot
|c Open Shelf (1 Day)
|e Tembila Campus
|
| 999 |
|
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|a 1000187830
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187831
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|