此參考說明所註明的目錄。請向該機構確認當前課程供給與適用於你入學的條件。
課程說明
葡萄酒感官評鑑進階 測量葡萄酒與食物感官評鑑之技術。涵蓋之其他主題包括味覺與嗅覺生理、香氣與風味化學，以及感官評鑑與感官科學之最新主題進階閱讀。注意：與 OEVI 4P20 共同授課。*
條件與方式
- 注意：與 OEVI 4P20 共同授課。*
原文參考文本
Advanced Sensory Evaluation of Wines Measurement techniques used in the sensory evaluation of wine and food. Other topics covered include the physiology of taste and olfaction, chemistry of aroma and flavour, and advanced readings in current topics in sensory evaluation and sensory science. Note: course taught in conjunction with OEVI 4P20. *
- Note: course taught in conjunction with OEVI 4P20. *
來源與參考
保留日期與來源以協助你核實資料。為便於閱讀提供譯文；官方來源為條件與要求的參照。
來源參考 : https://brocku.ca/webcal/2024/graduate/biol.html