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1.
Guidelines for sensory analysis in food product development and quality control edited by Roland P. Carpenter, David H. Lyon and Terry A. Hasdell. by
Edition: 2nd ed.
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: English
Availability: Items available for loan: HMS Central Library (1)Call number: 664.072 G95G.

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2.
Sensory evaluation of food principles and practices by Harry T. Lawless and Hildegarde Heymann. by
Edition: 2nd ed.
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: English
Availability: Items available for loan: HMS Central Library (1)Call number: 664.072 L31S.

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HMS Central Library, Jamia Hamdard, Hamdard Nagar, New Delhi -110062, INDIA