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Principles of sensory evaluation of food

By: Amerine, Maynard A.
Contributor(s): Pangborn, Rose Marie | Roessler, Edward B.
Material type: TextTextPublisher: New York : Academic Press, 1965Description: x, 602 p ; ill. ; 23 cm.ISBN: 9781483211787.Subject(s): Food Science | Sensory Evaluation | Food - Sensory evaluationDDC classification: 664
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Scheduled Reference Materials Scheduled Reference Materials Technology Library
Scheduled Reference Division 		Scheduled Reference Collection 664 AME (Browse shelf) 1 Available 231459
Total holds: 0

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