Principles of sensory evaluation of food
Material type: TextLanguage: English Series: Food science and technology : a series of monographsPublication details: New York : Academic Press, 1965Description: x, 602 p. ; 23 cmSubject(s): Food industry | Olfaction (food science) | Taste | TasteDDC classification: 664 AMEItem type | Current library | Call number | Status | Date due | Barcode |
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Books | Mysore University Main Library | 664 AME (Browse shelf (Opens below)) | Available | 197146 |
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