02891 am 22005773u 450 99619854690331620230721034154.09788884538710(PDF ebook)9788884538727(ebook)(CKB)3450000000002840(SSID)ssj0000986082(PQKBManifestationID)11611722(PQKBTitleCode)TC0000986082(PQKBWorkID)10937088(PQKB)11143124(WaSeSS)Ind00074472(oapen)https://directory.doabooks.org/handle/20.500.12854/59081(EXLCZ)99345000000000284020160829d2008 uy 0itaurm|#||||||||txtrdacontentcrdamediacrrdacarrierSecondo Convegno Nazionale della società Italiana di scienze sensoriali ; atti dei lavori Milano, 30 giugno - 1 luglio 2008 /a cura di Mario BertuccioliErminio MonteleoneFirenze University Press2008Firenze, Italy :Firenze University Press,2008©20081 online resource (xii, 407 pages) illustrationsProceedings e report ;47Includes bibliographical references.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.Proceedings e report (Firenze University Press) ;47.SciencesHealth & BiologicalNutritionDiet & ClinicalMarketing alimentareItaliana di Scienze SensorialiSociet&agraveScienze sensorialiTecnologia alimentareSciencesNutrition312Mario Bertuccioliauth1371707Monteleone ErminioBertuccioli MarioPQKBUkMaJRU996198546903316Secondo Convegno Nazionale della società Italiana di scienze sensoriali ; atti dei lavori Milano, 30 giugno - 1 luglio 20083401241UNISA