Guidelines for sensory analysis in food product development and quality control.

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Material type: Text

TextMaryland : Aspen, 2000Edition: 2ndDescription: xxvii, 210pagesISBN:

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode
Books	Chinhoyi University of Technology Libraries	Chinhoyi University of Technology Libraries	TP 372.5 GUI (Browse shelf(Opens below))	c.019448	Available		BK0018363

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Previous	TP 372.5 ALL Food quality assurance : principles and practices. /.	TP 372.5 BIO Bioactive compounds in foods : effects of processing and storage /	TP 372.5 CLU Food industry quality control systems	TP 372.5 GUI Guidelines for sensory analysis in food product development and quality control.	TP 372.5 LUN Food quality management : technological and managerial principles and practices /	TP 372.5 LUN Food quality management : technological and managerial principles and practices /	TP 372.5 LUN Food quality management : technological and managerial principles and practices /	Next

Includes indexBibliographyGlossary.

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