Guidelines for sensory analysis in food product development and quality control edited by Roland P. Carpenter, David H. Lyon and Terry A. Hasdell.

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Material type: Text

TextLanguage: English Edition: 2nd edDescription: xxvii, 210p.; 24cmISBN:

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	Food Tech Library	General Collection	664.072 G95G (Browse shelf(Opens below))	Available		169064

Appendix and bibliography.

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