LEADER 02893 am 22005773u 450 001 9910130810303321 005 20230721034154.0 010 $a9788884538710$b(PDF ebook) 010 $a9788884538727$b(ebook) 035 $a(CKB)3450000000002840 035 $a(SSID)ssj0000986082 035 $a(PQKBManifestationID)11611722 035 $a(PQKBTitleCode)TC0000986082 035 $a(PQKBWorkID)10937088 035 $a(PQKB)11143124 035 $a(WaSeSS)Ind00074472 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/59081 035 $a(EXLCZ)993450000000002840 100 $a20160829d2008 uy 0 101 0 $aita 135 $aurm|#|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aSecondo Convegno Nazionale della societą Italiana di scienze sensoriali ; atti dei lavori Milano, 30 giugno - 1 luglio 2008 /$fa cura di Mario BertuccioliErminio Monteleone 210 $cFirenze University Press$d2008 210 1$aFirenze, Italy :$cFirenze University Press,$d2008 210 4$d©2008 215 $a1 online resource (xii, 407 pages) $cillustrations 225 1 $aProceedings e report ;$v47 320 $aIncludes bibliographical references. 330 $aOver the last decade there has been a growing interest in sensory science in Italy. This has clearly resulted in an increase in the number of researchers engaged in this sector and the number of companies that exploit sensory evaluations for product innovation and enhancement and in quality control. In Italy, in the sphere of the valorisation of prestige foodstuffs there is an increasing sensitivity towards the adoption of strict methods for describing the sensory properties of the products and ascertaining compliance with defined sensory standards. The Società Italiana di Scienze Sensoriali has played a decisive role in activating and guiding this development. Pursuing this approach, in 2008 the Society organised the 2nd National Convention as an occasion for exchange among professionals working in the field of sensory science. 410 0$aProceedings e report (Firenze University Press) ;$v47. 606 $aSciences$vHealth & Biological 606 $aNutrition$vDiet & Clinical 610 $aMarketing alimentare 610 $aItaliana di Scienze Sensoriali 610 $aSocietà 610 $aScienze sensoriali 610 $aTecnologia alimentare 615 0$aSciences 615 0$aNutrition 676 $a312 700 $aMario Bertuccioli$4auth$01371707 702 $aMonteleone$b Erminio 702 $aBertuccioli$b Mario 801 0$bPQKB 801 2$bUkMaJRU 912 $a9910130810303321 996 $aSecondo Convegno Nazionale della societą Italiana di scienze sensoriali ; atti dei lavori Milano, 30 giugno - 1 luglio 2008$93401241 997 $aUNINA