Principles of sensory evaluation of food

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Material type: Text

TextLanguage: English Publication details: New York Academic Press 1965Description: x, 602 p ill. 23 cmISBN:

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Scheduled Reference Materials	Technology Library Scheduled Reference Division	Scheduled Reference Collection	664 AME (Browse shelf(Opens below))	1	Available		231459

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