Kaym
Op deze pagina vind je alle documenten, voordeelbundels en oefenvragen die worden aangeboden door verkoper kaym.
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Sensory Perception and Consumer Preference Summary
This document includes a summary of the knowledge presented during class of SPCP course. It also includes easier ways I came up with to understand and actually comprehend the concept's meanings.
- Samenvatting
- • 22 pagina's •
This document includes a summary of the knowledge presented during class of SPCP course. It also includes easier ways I came up with to understand and actually comprehend the concept's meanings.
Product Properties and Consumer Wishes Summary
This document includes a summary of the knowledge presented during the presentations during class and was used to pass the course.
- Samenvatting
- • 20 pagina's •
This document includes a summary of the knowledge presented during the presentations during class and was used to pass the course.
Food Flavour Design Summary
This document contains my summary of course Food Flavour Design affiliated with the presentations and notes taken during class.
- Samenvatting
- • 39 pagina's •
This document contains my summary of course Food Flavour Design affiliated with the presentations and notes taken during class.
Food Structuring Summary
The following document contains a summary of the information provided by the reader but also additional notes taken from class. Some difficult concepts are explained from different sources as well for easier understanding.
- Samenvatting
- • 22 pagina's •
The following document contains a summary of the information provided by the reader but also additional notes taken from class. Some difficult concepts are explained from different sources as well for easier understanding.
Food Ingredient Functionality Summary
The following documents present my summary of the course Food Ingredient Functionality and it is based on the book provided by the university but also concepts I found difficult to understand explained from other sources. These documents contain concepts explained in an easy-to-grasp way according to my judgement.
- Samenvatting
- • 18 pagina's •
The following documents present my summary of the course Food Ingredient Functionality and it is based on the book provided by the university but also concepts I found difficult to understand explained from other sources. These documents contain concepts explained in an easy-to-grasp way according to my judgement.