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Secondo Convegno nazionale ...
Over the last decade there has been a growing interest in sensory science in Italy. This has clearly resulted in an increase in the number of researchers engaged in this sector and the number of companies that exploit sensory evaluations for product innovation and enhancement and in quality control. In Italy, in the sphere of the valorisation of prestige foodstuffs there is an increasing sensitivity towards the adoption of strict methods for describing the sensory properties of the products and ascertaining compliance with defined sensory standards. The Società Italiana di Scienze Sensoriali has played a decisive role in activating and guiding this development. Pursuing this approach, in 2008 the Society organised the 2nd National Convention as an occasion for exchange among professionals working in the field of sensory science
Monografía
monografia Rebiun29094564 https://catalogo.rebiun.org/rebiun/record/Rebiun29094564 m o d cu#bu#---uu|uu 180722u2008uuuuit a ob u|00-0|ita d 9788884538727 ebook) 9788884538710 print) UPVA 996951582503706 CBUC 991009435326106719 CBUC 991000708744606712 CBUC 991013269935106708 CBUC 991010356663006709 CBUC 991004262334706713 UCAR 991008167464604213 CBUC 991010356663006709 UkMaJRU eng rda Secondo Convegno nazionale della Società italiana di scienze sensoriali atti dei lavori, Milano, 30 giugno-1 luglio 2008 a cura di Mario Bertuccioli, Erminio Monteleone Firenze Firenze university Press 2009 Firenze Firenze Firenze university Press 1 online resource (424 pages) illustrations; digital, PDF file(s) 1 online resource (424 pages) Proceedings e report 47 Includes bibliographical references Open Access. Unrestricted online access star Over the last decade there has been a growing interest in sensory science in Italy. This has clearly resulted in an increase in the number of researchers engaged in this sector and the number of companies that exploit sensory evaluations for product innovation and enhancement and in quality control. In Italy, in the sphere of the valorisation of prestige foodstuffs there is an increasing sensitivity towards the adoption of strict methods for describing the sensory properties of the products and ascertaining compliance with defined sensory standards. The Società Italiana di Scienze Sensoriali has played a decisive role in activating and guiding this development. Pursuing this approach, in 2008 the Society organised the 2nd National Convention as an occasion for exchange among professionals working in the field of sensory science Also available in print form Mode of access: internet via World Wide Web Bertuccioli, Mario editor Monteleone, Erminio editor Print version 9788884538710 Proceedings e report 47