Guidelines for sensory analysis in food product development and quality control 
edited by Roland P. Carpenter, David H. Lyon and Terry A. Hasdell. 
 - 2nd ed. 
 - xxvii, 210p.; 24cm. 
<br/><br/> Appendix and bibliography. 
<br/><br/><label>ISBN: </label>9781071605561 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade - Quality control Food - Sensory evaluation. 
<br/><br/><label>Dewey Class. No.: </label>664.072  / G95G