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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MARC


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041	0	#	\|a English
090	0	0	\|a TX541 \|b .A74 1965
100	1	#	\|a Amerine,M. A. \|c 1911- \|e author \|q (Maynard Andrew)
245	1	0	\|a PRINCIPLES OF SENSORY EVALUATION OF FOOD \|c by Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler
264	#	1	\|a New York \|b ACADEMIC PRESS INC. \|c 1965
264	#	4	\|c ©1965
300	#	#	\|a x, 602 pages \|b illustrations \|c 24 cm
336	#	#	\|a text \|2 rdacontent
337	#	#	\|a unmediated \|2 rdamedia
338	#	#	\|a volume \|2 rdacarrier
490	1	#	\|a Food science and technology
504	#	#	\|a includes bibliographical references and index
650	#	0	\|a Food \|x Analysis
650	#	0	\|a Food \|x Sensory evaluation
700	1	#	\|a Pangborn,Rose Marie \|e joint author
700	#	#	\|a Roessler,Edward Biffer \|c 1902- \|e joint author
830	#	0	\|a Food science and technology
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=007633