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Sensory evaluation of food
Material type:
TextLanguage: English Language Series: Priciples and practicesPublication details: New York Springer 2010Edition: 2nd editionDescription: [xxiii] , 596 p. Illustration 26 cmISBN: - 9781441964878
- 641.3 LAW
Lending Books
| Item type | Current library | Collection | Call number | Status | Notes | Barcode | |
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Lending Books
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Agricultural Library Lending Section | Lending Collection | 641.3LAW (Browse shelf(Opens below)) | Available | $79.50 | 69147 | |
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Lending Books
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Agricultural Library Lending Section | Lending Collection | 641.3LAW (Browse shelf(Opens below)) | Available | $79.50 | 69146 | |
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Lending Books
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Agricultural Library Lending Section | Lending Collection | 641.3 LAW (Browse shelf(Opens below)) | Available | 68971 | ||
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Lending Books
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Agricultural Library Lending Section | Lending Collection | 641.3 LAW (Browse shelf(Opens below)) | Available | $ | 68972 | |
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Lending Books
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Agricultural Library Lending Section | Lending Collection | 641.3 LAW (Browse shelf(Opens below)) | Available | $ 80.77 | 68973 | |
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Lending Books
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Agricultural Library Lending Section | Lending Collection | 641.3LAW (Browse shelf(Opens below)) | Available | 68445 |
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| 641.3 FOO A guide to staple foods of the world | 641.3 LAW Sensory evaluation of food | 641.3 LAW Sensory evaluation of food | 641.3 LAW Sensory evaluation of food | 641.3 MOR Food process design | 641.3 POT Food Science | 641.3 POT Food Science |
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