Sensory evaluation and consumer acceptance of new food products: principles and applications
This comprehensive reference provides state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages.
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | , |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
[2024]
|
| Schriftenreihe: | Food chemistry, function and analysis series
volume 43 |
| Online-Zugang: | DE-19 Volltext |
| Zusammenfassung: | This comprehensive reference provides state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. |
| Beschreibung: | Description based on publisher supplied metadata and other sources |
| Beschreibung: | 1 online resource (587 pages) |
| ISBN: | 9781839166655 |
| DOI: | 10.1039/9781839166655 |
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| id | DE-604.BV049848490 |
| illustrated | Not Illustrated |
| indexdate | 2024-09-10T00:51:03Z |
| institution | BVB |
| isbn | 9781839166655 |
| language | English |
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| publishDate | 2024 |
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| publisher | Royal Society of Chemistry |
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| series | Food chemistry, function and analysis series |
| series2 | Food chemistry, function and analysis series |
| spelling | Costa, Ana Isabel de Almeida Verfasser aut Sensory evaluation and consumer acceptance of new food products principles and applications edited by Ana Isabel de Almeida Costa, Maria João P. Monteiro, Elsa Lamy Cambridge Royal Society of Chemistry [2024] © 2024 1 online resource (587 pages) txt rdacontent c rdamedia cr rdacarrier Food chemistry, function and analysis series volume 43 Description based on publisher supplied metadata and other sources This comprehensive reference provides state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Monteiro, Maria Joao P. ctb Lamy, Elsa ctb Erscheint auch als Druck-Ausgabe, Hardcover 978-1-83916-154-4 Erscheint auch als Online-Ausgabe, EPUB 978-1-83916-666-2 Food chemistry, function and analysis series volume 43 (DE-604)BV045133867 43 https://doi.org/10.1039/9781839166655 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Costa, Ana Isabel de Almeida Sensory evaluation and consumer acceptance of new food products principles and applications Food chemistry, function and analysis series |
| title | Sensory evaluation and consumer acceptance of new food products principles and applications |
| title_auth | Sensory evaluation and consumer acceptance of new food products principles and applications |
| title_exact_search | Sensory evaluation and consumer acceptance of new food products principles and applications |
| title_full | Sensory evaluation and consumer acceptance of new food products principles and applications edited by Ana Isabel de Almeida Costa, Maria João P. Monteiro, Elsa Lamy |
| title_fullStr | Sensory evaluation and consumer acceptance of new food products principles and applications edited by Ana Isabel de Almeida Costa, Maria João P. Monteiro, Elsa Lamy |
| title_full_unstemmed | Sensory evaluation and consumer acceptance of new food products principles and applications edited by Ana Isabel de Almeida Costa, Maria João P. Monteiro, Elsa Lamy |
| title_short | Sensory evaluation and consumer acceptance of new food products |
| title_sort | sensory evaluation and consumer acceptance of new food products principles and applications |
| title_sub | principles and applications |
| url | https://doi.org/10.1039/9781839166655 |
| volume_link | (DE-604)BV045133867 |
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