Sensory science theory and applications in foods /

Sensory science theory and applications in foods /

Bibliographic Details
Corporate Authors: Institute of Food Technologists, International Union of Food Science and Technology
Other Authors: Lawless, Harry T., Klein, Barbara P.
Format: Book
Language:English
Published: New York : M. Dekker, [1991]
Series:IFT basic symposium series.
Subjects:
Food > Sensory evaluation > Congresses.
Senses and sensation > Congresses.

Remote Storage

Holdings details from Remote Storage
Call Number: TX546 .S45 1991
 
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TX546 .S45 1991 Available