Sensory evaluation of food : principles and practices
By: Lawless, Harry T
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Contributor(s): Heymann, Hildegarde.
Material type: 
TextPublisher: New York : Springer, 2010Edition: 2nd.Description: xxiii, 596 p. ; ill. (some col.) ; 26 cm.ISBN: 9781493950393.Subject(s): Food - Sensory evaluation | Food scienceDDC classification: 664.07
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
Scheduled Reference Materials
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Main Library Scheduled Reference Division | Scheduled Reference Collection | 664.07 LAW (Browse shelf) | 1 | Available | 229261 | ||
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Scheduled Reference Materials
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Technology Library Scheduled Reference Division | Scheduled Reference Collection | 641.3 LAW (Browse shelf) | 1 | Checked out | 01/04/2022 | 228801 |
Total holds: 0
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| 664.07 FOO Food analysis | 664.07 JAM Analytical chemistry of foods | 664.07 KRA Fundarmentals of quality control for the food industry | 664.07 LAW Sensory evaluation of food | 664.07 MIC The microbiology of meat and poultry | 664.07 NEA Near - infrared technology | 664.07 PHY Physical properties of foods |
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