Guidelines for sensory analysis in food product development and quality control
Guidelines for sensory analysis in food product development and quality control
edited by Roland P. Carpenter, David H. Lyon and Terry A. Hasdell.
- 2nd ed.
- xxvii, 210p.; 24cm.
Appendix and bibliography.
9781071605561
Food industry and trade - Quality control Food - Sensory evaluation.
664.072 / G95G
Appendix and bibliography.
9781071605561
Food industry and trade - Quality control Food - Sensory evaluation.
664.072 / G95G
