PRINCIPLES OF SENSORY EVALUATION OF FOOD

PRINCIPLES OF SENSORY EVALUATION OF FOOD

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Bibliographic Details
Main Author: Amerine,M. A. 1911- (Maynard Andrew) (Author)
Other Authors: Pangborn,Rose Marie (joint author), Roessler,Edward Biffer 1902- (joint author)
Format: Book
Language:English
Published: New York ACADEMIC PRESS INC. 1965
Series:Food science and technology
Subjects:
Food > Analysis
Food > Sensory evaluation
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:x, 602 pages illustrations 24 cm
Bibliography:includes bibliographical references and index
ISBN:0120561506

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