Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.

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Material type: Text

TextSeries: Food science texts seriesPublication details: New York : Springer, c2010.Edition: 2nd edDescription: xxiii, 596 p. : ill. ; 26 cmISBN:

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List(s) this item appears in: BS Applied Mathematics

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	University Library Regular Circulation	Circulating	TX546 .L38 2010 (Browse shelf(Opens below))	Available		3UPML00012828

Includes bibliographical references and index.

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