Normal view MARC view ISBD view

Guidelines for Sensory Analysis in Food Product Development and Quality Control

Carpenter R.P. and others

Guidelines for Sensory Analysis in Food Product Development and Quality Control - 2nd - Maryland ASPEN Publication 2000 - 210

Dewey Class. No.: 664.07 CAR-G

Place hold
Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Anand Agricultural University (AAU)

Guidelines for Sensory Analysis in Food Product Development and Quality Control