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Sinopse
The book begins with a review of basic studies of emotion, including the theory, physiology, and psychology of emotions – these are the standard studies of which food and sensory scientists as well as product developers need to be aware. The next section highlights methods for studying emotions on a relatively basic level. The book then moves to practical applications, with chapters on emotion research in food and beverage, as well as in a range of product and clinical settings. Finally, there is a treatment of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods which work in many cultures. The book ends with an integrative summary of the material presented.
Ficha técnica
Especificações
ISBN | 9780081005088 |
---|---|
Pré venda | Não |
Peso | 837g |
Autor para link | MEISELMAN HERBERT L. |
Livro disponível - pronta entrega | Não |
Dimensões | 23 x 16 x 1 |
Idioma | Inglês |
Tipo item | LIVRO IMPORTADO ADQ MERC INTERNO |
Número de páginas | 750 |
Número da edição | 1ª EDIÇÃO - 2016 |
Código Interno | 785959 |
Código de barras | 9780081005088 |
Acabamento | HARDCOVER |
Autor | MEISELMAN, HERBERT L. |
Editora | WOODHEAD PUBLISHING |
Sob encomenda | Sim |