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Sensory evaluation of food principles and practices

By: Contributor(s): Material type: TextTextLanguage: English Language Series: food sciencePublication details: New York Springer 2010Edition: 2Description: xxiii, 596. p Illustration 26.5 cmISBN:
  • 9781441964878
Subject(s): DDC classification:
  • 664.07 LAW
Item type: Lending Books
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