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Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali
mā
Monteleone, Erminio
,
Bertuccioli, Mario
I whakaputaina 2021
Whiwhi kuputuhi katoa
Online
Standalone Record
Tiaki ki tētahi rārangi
I tiakina i:
Chapter Il video a 360° come supporto didattico. Un caso di studio nell’insegnamento di Analisi Sensoriale degli Alimenti
mā
MONTELEONE, ERMINIO
,
PIERGUIDI, LAPO
I whakaputaina 2022
Whiwhi kuputuhi katoa
Online
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I tiakina i:
Ngā utauta rapu:
Whāngai RSS
Īmēratia tēnei rapu
Ngā marau whai pānga
360 video
cibo
food
higher education
marketing
percezione sensoriale
quality
qualità
sensorial faculty
sensory science
società italiana di scienze sensoriali
technology-enhanced learning
thema EDItEUR::J Society and Social Sciences::JN Education
thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJS Sales and marketing
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology
