Sensory Evaluation in the Innovation Process (NTSC)

Beschreibung

„Sensory Evaluation in the Innovation Process“ provides a state-of-the-art overview about the benefits of Sensory Evaluation for the development for successful food products.  
„Sensory Evaluation in the Innovation Process“ shows how valuable information for the development and optimisation of products and prototypes in the foodstuff and luxury food industries can be obtained by way of modern sensory research in the operational innovation process.

Autor*in

Prof. Dr. Andreas Scharf

Themen in »Sensory Evaluation in the Innovation Process (NTSC)«

DVD Innovation Produktentwicklung Schulung Sensorik

Stimmen zu »Sensory Evaluation in the Innovation Process (NTSC)«

Details

Link teilen