Food structure its creation and evaluation

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Bibliographic Details
Other Authors:	Blanshard, J. M. V., Mitchell, J. R. Ph. D
Format:	Book
Published:	London; Boston Butterworths 1988
Subjects:	Food > Sensory evaluation Food texture > Sensory evaluation
Online Access:	Click Here to View Status and Holdings.
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MARC


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245	0	0	\|a Food structure \|b its creation and evaluation \|c [edited by] J. M. V. Blanshard, J. R. Mitchell
260	#	#	\|a London; \|a Boston \|b Butterworths \|c 1988
300	#	#	\|a ix, 504 p. \|b ill. \|c 24 cm
504	#	#	\|a Includes bibliographies and index
650	#	0	\|a Food \|x Sensory evaluation
650	#	0	\|a Food texture \|x Sensory evaluation
700	1	#	\|a Blanshard, J. M. V.
700	#	#	\|a Mitchell, J. R. \|c Ph. D
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=316332
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