Die sensorische Analyse von Lebensmitteln. 1.Bedeutung der Sensorik fuer Konsument und Produzent.
1985
Fricker A.
AGROVOC Keywords
Bibliographic information
Ernaehrungs Umschau, Beilage Ernaehrungs Lehre und Praxis
Volume
32
ISSN
0367-0899
Pagination
v.B5-B6(2)
Other Subjects
Propiedades organolepticas; Propriete organoleptique; Qualite
Language
German
Note
5 ref.
Translated Title
English.
[Sensory analysis of foods. 1. Significance of sensory analysis for consumer and manufacturer]. [German]
Type
Journal Article
Source
Ernaehrungs-Umschau,-Beilage-Ernaehrungs-Lehre-und-Praxis (Germany, F.R.). (1985). v. 32(2) p. B5-B6.
Corporate Author
Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany, F.R.). Inst. fuer Lebensmittelchemie
Statens Husdyrbrugsforsoeg, Copenhagen (Denmark).
2012-11-15
AGRIS AP
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