Guidelines for sensory analysis in food product development and quality control

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Bibliographic Details
Other Authors:	Carpenter, Roland P., Lyon, David H., Hasdell, Terry A.
Format:	Unknown
Published:	Gaithersbury Aspen 2000
Edition:	2nd ed
Subjects:	Food industry and trade > Quality control Food > Sensory evaluation
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-274884
020	#	#	\|a 0834216426
090	0	0	\|a TP372.5 \|b .G85 2000
245	1	1	\|a Guidelines for sensory analysis in food product development and quality control \|c [edited by] Roland P. Carpenter, David H. Lyon and Terry A. Hasdell
250	#	#	\|a 2nd ed
260	#	#	\|a Gaithersbury \|b Aspen \|c 2000
300	#	#	\|a xxvii, 210 p. \|b ill. \|c 23 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Food industry and trade \|x Quality control
650	#	0	\|a Food \|x Sensory evaluation
700	1	#	\|a Carpenter, Roland P.
700	#	#	\|a Lyon, David H.
700	#	#	\|a Hasdell, Terry A.
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=274884
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
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