Sensory methodology for food comparison of (1) Statistical designs, (2) panel training and experience, and (3) evaluation techniques Edgar Chambers IV
By: Chambers, Robert W., Edgar.
Material type:
BookPublisher: Ann Arbor University Microfilms International 1983Description: iii, 53, 2p.Subject(s): Food -- Sensory evaluationDissertation note: Thesis (Ph.D.) -- Kansas State University,
| Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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Books
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.907 C444s (Browse shelf) | Available | 014992 |
Thesis (Ph.D.) -- Kansas State University,
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