Sensory properties of foods / edited by G.G. Birch, J.G. Brennan and K.J. Parker.
Contributor(s): Brennan, J. G
| Birch, G. G | Parker, K. J | National College of Food Technology.
Material type: 
BookPublisher: London : Applied Science Publishers, 1977Description: xi, 326 p. : ill. ; 23 cm.ISBN: 0853347441.Subject(s): Food -- Sensory evaluationDDC classification: 664.07
| Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Notes | Date due | Barcode |
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Matheson Library | Matheson Library | Special Reserve | Special Reserve | SR 664.07 S478 (Browse shelf) | Available | 099503 |
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| SR 664.07 P785 Food analysis : | SR 664.07 Q1 Quality control in the food industry / | SR 664.07 Q1 Quality control in the food industry, volume 2 / | SR 664.07 S478 Sensory properties of foods / | SR 664.07 T344 Testing methods in food microbiology / | SR 664.07 T344 Testing methods in food microbiology / | SR 664.93 P876 Processing of poultry / |
Includes bibliographical references and index.
Recommended text: FT391 Quality Control and Sensory Evaluation.
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