Guidelines for sensory analysis in food product development and quality control edited by Roland P. Carpenter, David H. Lyon and Terry A. Hasdell.

Contributor(s):

Material type: Text

TextLanguage: English Edition: 2nd edDescription: xxvii, 210p.; 24cmISBN:

Subject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	Food Tech Library General stacks	General Collection	664.072 G95G (Browse shelf(Opens below))	Available		169064

Previous								Next
Previous	664.07 SRI Food science	664.07 SRI Food science	664.07 U05F Food analysis	664.072 G95G Guidelines for sensory analysis in food product development and quality control	664.072 L31S Sensory evaluation of food principles and practices	664.076 S34O Objective food science	664.076 S34O Objective food science	Next

Appendix and bibliography.

There are no comments on this title.

to post a comment.