Wellcome

Principles of sensory evaluation of food

By: Amerine, Maynard AContributor(s): Roessler, Edward B | Stewart, G. GMaterial type: TextTextLanguage: 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 AME
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Item type Current library Call number Status Date due Barcode
Books Books Mysore University Main Library
664 AME (Browse shelf (Opens below)) Available 197145

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