Royal Society of Chemistry
Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications
Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications
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This comprehensive reference provides state-of-the-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages.
Author: Ana Isabel de Almeida Costa
Binding Type: Hardcover
Publisher: Royal Society of Chemistry
Published: 08/14/2024
Series: Food Chemistry, Function and Analysis #43
Pages: 586
Weight: 2.35lbs
Size: 9.30h x 6.30w x 1.50d
ISBN: 9781839161544
