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 |
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Books
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.07 A512p (Browse shelf) | Available | 004133 |
0120561506
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