000			00704nam a2200205Ia 4500
008			241215s9999 xx 000 0 und d
020			_a9781071605561
040			_aJamia Hamdard
041			_aEnglish
082			_a664.072 _bG95G
245		0	_aGuidelines for sensory analysis in food product development and quality control _cedited by Roland P. Carpenter, David H. Lyon and Terry A. Hasdell.
250			_a2nd ed.
300			_axxvii, 210p.; 24cm.
500			_aAppendix and bibliography.
650			_aFood industry and trade - Quality control _bFood - Sensory evaluation.
700			_aCarpenter, Roland P. ed.
700			_aHasdell, Terry A.
700			_aLyon, David H. ed.
942			_cBK
999			_c58321 _d58321