Sensory Evaluation of Food:Principles and Practices

By:

Material type: Text

TextPublication details: New York Springer 2013Edition: 2nd.edDescription: 596 pSubject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Anand Agricultural University	664 LAW-S (Browse shelf(Opens below))	Available		073086
Books	Anand Agricultural University	664 LAW-S (Browse shelf(Opens below))	Available		073085

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	664 KUR-D Development of production technology for carrot based blended juice	664 LAL-F Food Security and Soil Quality	664 LAW-S Sensory Evaluation of Food:Principles and Practices	664 LAW-S Sensory Evaluation of Food:Principles and Practices	664 LAW-S Sensory Evaluation of Food: Principles and practices; 2nd ed	664 LAW-S Sensory Evaluation of Food: Principles & Practices; 2nd ed	664 MAC-E Evaluation of Trans Fatty Acids and Acrylamide in Selected Indian Ethnic Foods	Next

There are no comments on this title.

to post a comment.

Anand Agricultural University (AAU)