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Sensory evaluation practices
Material type:
TextLanguage: English Language Series: Food science and technology international seriesPublication details: Amsterdam Elsevier 2012Edition: 4 th edDescription: x, 438 p. Illustration 23 cmISBN: - 9780123820860
- 1283717174
- 9781283717175
- 0123820871
- 9780123820877
- 0123820863
- 664.072 STO
Lending Books
| Item type | Current library | Collection | Call number | Status | Notes | Barcode | |
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Lending Books
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Technology Library Lending Section | Lending Collection | 664.072STO (Browse shelf(Opens below)) | Available | $ 105.15 | 139606 | |
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Lending Books
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Technology Library Lending Section | Lending Collection | 664.072STO (Browse shelf(Opens below)) | Available | $ 105.15 | 139607 | |
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Lending Books
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Technology Library Lending Section | Lending Collection | 664.072STO (Browse shelf(Opens below)) | Available | $ 105.15 | 139608 | |
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Lending Books
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Technology Library Lending Section | Lending Collection | 664.072 STO (Browse shelf(Opens below)) | Available | $ 105.15 | 139609 | |
Sheduled Reference
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Technology Library Reference Section | Reference Collection | 664.072STO (Browse shelf(Opens below)) | Available | $ 105.15 | 139610 |
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| 664.02HAC HACCP in meat ,poultry and fish processing Vol; 10 | 664.06FOO Food emulsifiers and their applications | 664.072LAW Sensory evaluation of food | 664.072STO Sensory evaluation practices | 664.07BOU Food texture and viscosity | 664.07FOO Food analysis | 664.07LUN Food quality management |
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