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Engineering Innovations in Sensory Science - Contemporary Food Engineering
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Engineering Innovations in Sensory Science - Contemporary Food Engineering
This book explores using engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 7 de agosto de 2025 |
| ISBN13 | 9781032715070 |
| Editores | Taylor & Francis Ltd |
| Páginas | 328 |
| Dimensiones | 150 × 220 × 20 mm · 790 g |
| Lengua | Inglés |
| Editor | Radhakrishnan, Mahendran |
| Editor | Rajan, Anbarasan |
