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181   $ctxt$2rdacontent
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200 00$aSecondo Convegno nazionale della Società italiana di scienze sensoriali $eatti dei lavori, Milano, 30 giugno-1 luglio 2008 /$fa cura di Mario Bertuccioli, Erminio Monteleone
210  1$aFirenze :$cFirenze university Press,$d2009.
215   $a1 online resource (424 pages) $cillustrations; digital, PDF file(s)
225 1 $aProceedings e report ;$v47
311 08$aPrint version: 9788884538710 
320   $aIncludes bibliographical references.
330   $aOver the last decade there has been a growing interest in sensory science in Italy. This has clearly resulted in an increase in the number of researchers engaged in this sector and the number of companies that exploit sensory evaluations for product innovation and enhancement and in quality control. In Italy, in the sphere of the valorisation of prestige foodstuffs there is an increasing sensitivity towards the adoption of strict methods for describing the sensory properties of the products and ascertaining compliance with defined sensory standards. The Societa grave; Italiana di Scienze Sensoriali has played a decisive role in activating and guiding this development. Pursuing this approach, in 2008 the Society organised the 2nd National Convention as an occasion for exchange among professionals working in the field of sensory science.
410  0$aProceedings e report ;$v47.
606   $aFood$xSensory evaluation
615  0$aFood$xSensory evaluation.
676   $a664.07
702   $aBertuccioli$b Mario
702   $aMonteleone$b Erminio
801  0$bUkMaJRU
906   $aBOOK
912   $a9910424600503321
996   $aSecondo Convegno nazionale della Società italiana di scienze sensoriali$92114912
997   $aUNINA