Sensorinis vertinimas

Sensorinis vertinimas – šioje kategorijoje rasite 34 knygas. Nuo pripažintos klasikos iki naujausių leidimų. Užsakykite internetu, pristatome visoje Lietuvoje.

Sensorinis vertinimas

Rodoma 1-32 iš 32+
Neuroenology
Gordon M. Shepherd
€25,25-5%
€26,50
Turime sandėlyje
Doing Sensory Ethnography
Sarah Pink
€57,98-4%
€60,24
Turime sandėlyje
The Sensory Evaluation of Dairy Products
Stephanie Clark
€134,37-3%
€138,99
Pristatymas 3-4 sav.
Sensory Evaluation Techniques
Morten Meilgaard
€73,74-4%
€76,49
Pristatymas 3-4 sav.
Sensory Evaluation Techniques
Gail Vance Civille
€170,75-3%
€176,50
Pristatymas 3-4 sav.
Applied Sensory Analy of Foods
Howard R. Moskowitz
€516,31-3%
€532,75
Pristatymas 3-4 sav.
Analyzing Sensory Data with R
Sebastien Le
€152,56-3%
€157,75
Pristatymas 3-4 sav.
Concept Research in Food Product Design and Development
Howard R. Moskowitz
€301,64-3%
€311,44
Pristatymas 3-4 sav.
Flavor, Fragrance, and Odor Analysis
Ray Marsili
€334,44-3%
€345,25
Pristatymas 3-4 sav.
Food Colour and Appearance
John B. Hutchings
€55,55-4%
€57,74
Pristatymas 3-4 sav.
Design and Analysis of Sensory Optimization
Maximo C., Jr., Jr. (Department of Psychology, Arizona State University, Tempe, Arizona) Gacula
€145,23-3%
€150,19
Pristatymas 3-4 sav.
Viewpoints and Controversies in Sensory Science and Consumer Product Testing
Howard R. Moskowitz
€244,65-3%
€252,69
Pristatymas 3-4 sav.
Sensory Evaluation of Food
Harry T. Lawless
€85,87-4%
€88,99
Pristatymas 3-4 sav.
Molecular Gastronomy
Herve (AgroParisTech) This
€31,31-4%
€32,75
Pristatymas 3-4 sav.
Multivariate Data Analysis in Sensory and Consumer Science
Garmt B. Dijksterhuis
€159,78-3%
€165,19
Pristatymas 3-4 sav.
Modifying Bitterness
Glenn M. Roy
€285,94-3%
€295,25
Pristatymas 3-4 sav.
Nonparametrics for Sensory Science
J. C. W. Rayner
€254,35-3%
€262,69
Pristatymas 3-4 sav.
New Developments in Sensory Processing Research
Marcel Voisin
€173,17-3%
€178,99
Pristatymas 3-4 sav.
Novel Techniques in Sensory Characterization and Consumer Profiling
Paula Varela
€128,31-3%
€132,75
Pristatymas 3-4 sav.
Olive Oil Sensory Science
Italy) Monteleone Erminio (University of Florence
€181,60-3%
€187,69
Pristatymas 3-4 sav.
Novel Techniques in Sensory Characterization and Consumer Profiling
Paula Varela
€334,44-3%
€345,25
Pristatymas 3-4 sav.
Sensory Analysis of Foods of Animal Origin
Leo M. L. Nollet
€267,75-3%
€276,50
Pristatymas 3-4 sav.
Sensory Evaluation of Sound
Nick Zacharov
€152,56-3%
€157,75
Pristatymas 3-4 sav.
Sensory-Directed Flavor Analysis
Ray Marsili
€322,31-3%
€332,75
Pristatymas 3-4 sav.
Sensory Evaluation Techniques
Morten Meilgaard
€231,38-3%
€239,00
Pristatymas 3-4 sav.
Sensory Evaluation of Food
Michael O'Mahony
€370,81-3%
€382,75
Pristatymas 3-4 sav.
Sensory and Consumer Research in Food Product Design and Development
Howard R. Moskowitz
€237,38-3%
€245,19
Pristatymas 3-4 sav.
Techniques for Analyzing Food Aroma
Ray Marsili
€346,56-3%
€357,75
Pristatymas 3-4 sav.
Crafting Ethnography
Paul Atkinson
€53,13-4%
€55,24
Pristatymas 3-4 sav.
Sensory Evaluation of Sound
Nick Zacharov
€64,04-4%
€66,49
Pristatymas 3-4 sav.
Doing Sensory Ethnography
Sarah Pink
€170,75-3%
€176,50
Pristatymas 3-4 sav.
Formulation Engineering of Foods
UK) Norton Jennifer E. (Post Doctorate Research Fellow in he School of Chemical Engineering at the University of Birmingham
€181,60-3%
€187,69
Pristatymas 3-4 sav.