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Principles of sensory evaluation of food

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 AME

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Mysore University Main Library	664 AME (Browse shelf (Opens below))	Available		197145

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