Application of emerging sensory methodologies to characterize ready-to-eat-meals
| dc.contributor.advisor | Ross, Carolyn | |
| dc.contributor.author | Montero Díaz, María Laura | |
| dc.date.accessioned | 2024-09-09T18:24:49Z | |
| dc.date.available | 2024-09-09T18:24:49Z | |
| dc.date.issued | 2021 | |
| dc.description | Tesis (doctor of philosophy)--Washington States University. School of Food Science, 2021 | |
| dc.description.procedence | UCR::Rectoría::Oficina de Asuntos Internacionales y Cooperación Externa (OAICE) | |
| dc.identifier.uri | https://repositorio.sibdi.ucr.ac.cr/handle/123456789/23110 | |
| dc.language.iso | spa | |
| dc.subject | ALIMENTOS - ANALISIS | |
| dc.subject | COMIDA PREPARADA | |
| dc.subject | EVALUACION SENSORIAL DE ALIMENTOS - METODOLOGIA | |
| dc.subject | PROCESAMIENTO DE ALIMENTOS - EFECTO DE LA TEMPERATURA | |
| dc.subject | TECNOLOGIA DE ALIMENTOS | |
| dc.title | Application of emerging sensory methodologies to characterize ready-to-eat-meals | |
| dc.type | tesis doctoral |
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