Sensory evaluation: the physiological basis.
作者: Alexander, T. R.Valliere, B. L. E.
作者单位: Department of Horticulture, Washington State University, Pullman, Washington, USA.
英文丛书称: The professional handbook of cider tasting
出版社: CABI Publishing,   2020
ISBN: 9781789245493
来源数据库: Centre for Agriculture and Biosciences International
DOI: 10.1079/9781789245493.0009
原始语种摘要: The objective of the article was to elucidate the physiological basis of sensory evaluation, which will be applied in the evaluation of cider.
全文获取路径: CABI 
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关键词翻译
关键词翻译
  • physiological 生理的
  • evaluation 评价
  • basis 
  • objective 接物镜
  • article 冠词
  • applied 应用的
  • cider 苹果酒
  • sensory 传感
  • which 哪个
  • will 意志