| 000 | 00664nam a22002171a 4500 | ||
|---|---|---|---|
| 003 | USJPLib | ||
| 008 | 140924b xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9780834216426 | ||
| 041 | _aEng. | ||
| 082 |
_a664.07 _bGUI |
||
| 100 |
_aCarpenter, Roland P. _eed. _936189 |
||
| 700 |
_aHasdell, Terry A. _936190 |
||
| 700 |
_aLyon, David H. _936191 |
||
| 242 | _cCarpenter, Roland P. | ||
| 245 |
_aGuidelines for sensory analysis in food product development and quality control _h[Text] |
||
| 250 | _a2nd ed. | ||
| 260 |
_bAn Aspen _aGaithersburg _c2000 |
||
| 300 |
_axxvii, 210 p. _bill. _c24 cm. |
||
| 650 |
_aFood Science and Technology _936192 |
||
| 942 |
_2ddc _cBP |
||
| 999 |
_c31191 _d31191 |
||