Principles of sensory evaluation of food by Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler
By: Amerine, M. A. (Maynard Andrew).
Contributor(s): Pangborn, Rose Marie | Roessler, Edward Biffer.
Material type:
BookSeries: Food science and technology, a series of monographs, 1.Publisher: New York Academic Press 1965Description: x, 602 p illus 24 cm.Subject(s): Food -- Sensory evaluation | Food -- AnalysisDDC classification: 664.07
| Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Books
|
Matheson Library | Matheson Library | Main Collection | Main Collection | 664.07 A512p (Browse shelf) | Available | 004133 |
Browsing Matheson Library Shelves , Shelving location: Main Collection , Collection code: Main Collection Close shelf browser
|
|
|
No cover image available | No cover image available | No cover image available |
|
||
| 664.060218 J74 Specifications for identity and purity of certain food additives: | 664.062 J74 Combined compendium of food additive specifications : | 664.07 A512f Flavor precursors : | 664.07 A512p Principles of sensory evaluation of food | 664.07 A532 The Analysis and control of less-desirable flavors in foods and beverages | 664.07 A5325 Analysis of foods and beverages | 664.07 A572 Manual of food quality control : |
0120561506
There are no comments for this item.