Sensory evaluation of food : principles and practices
By: Lawless, Harry T.
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: 664.07Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|---|
Scheduled Reference Materials | Main Library Scheduled Reference Division | Scheduled Reference Collection | 664.07 LAW (Browse shelf) | 1 | Available | 229261 | ||
Scheduled Reference Materials | 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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