Screen LibrarySensory evaluation of food：principles and practices
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| Main Authors: | |
|---|---|
| Corporate Authors: | |
| Group Author: | |
| Published: |
Springer,
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| Publisher Address: | New York |
| Publication Dates: | 2010. |
| Literature type: | Book |
| Language: | English |
| Edition: | 2nd ed. |
| Series: |
Food science texts series ; 5999 |
| Subjects: | |
| Online Access: |
http://dx.doi.org/10.1007/978-1-4419-6488-5 |
| Carrier Form: | 1 online resource (xxiii, 596 p.): ill. (some col.) |
| ISBN: |
9781441964885 (electronic bk.) 1441964886 (electronic bk.) |
| Index Number: | TS207 |
| CLC: | TS207.3 |
| Contents: | Includes bibliographical references and indexes. |