Principles of sensory evaluation of food
By: Amerine, Maynard A.
Contributor(s): Pangborn, Rose Marie | Roessler, Edward B.
Material type: TextPublisher: New York : Academic Press, 1965Description: x, 602 p ; ill. ; 23 cm.ISBN: 9781483211787.Subject(s): Food Science | Sensory Evaluation | Food - Sensory evaluationDDC classification: 664Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
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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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