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

Includes indexBibliographyGlossary.

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