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- ANÁLISIS SENSORIAL DE ALIMENTOS SELECTOS PROPIOS DE SUMILLERÍA
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Our price is lower than the manufacturer's "minimum advertised price." As a result, we cannot show you the price in catalog or the product page.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
Our price is lower than the manufacturer's "minimum advertised price." As a result, we cannot show you the price in catalog or the product page.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
- Información del Producto
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Información adicional
Envio Scorm Si Horas 7 Tipo Scorm MULTISCORM - Descripción
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Detalles
1. La influencia de las preferencias en el análisis sensorial.
2. Diferencias entre análisis sensorial, técnico, instrumental y hedónico.
3. Los atributos de los alimentos.
4. Medios utilizados en el análisis sensorial de alimentos en hostelería.
5. Percepción de atributos sensoriales básicos.
6. Metodología del análisis sensorial de alimentos en hostelería.
- Reseñas
