Guidelines for sensory analysis in food product development and quality control

Saved in:

Bibliographic Details
Other Authors:	Lyon, David H. 1956-
Format:	Unknown
Published:	New York Chapman and Hall l992
Subjects:	Food industry and trade > Quality control Food > Sensory evaluation
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


LEADER	00000n a2200000 a 4501
001	wils-90769
020	#	#	\|a 0412429500
090	0	0	\|a TP372.5 \|b .G85 1992
245	1	1	\|a Guidelines for sensory analysis in food product development and quality control \|c edited by David H. Lyon ...[et al.]
260	#	#	\|a New York \|b Chapman and Hall \|c l992
300	#	#	\|a 131 p. \|c 24 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 Lyon, David H. \|c 1956-
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=90769
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
998	#	#	\|a 00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##c003.5.1\|\|