Details for: Principles of sensory evaluation of food › Matheson Library catalog

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Principles of sensory evaluation of food by Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler

By:

Amerine, M. A. (Maynard Andrew), 1911-

Contributor(s):

Material type: Text

Text

TextSeries: Food science and technology, a series of monographs, 1Publication details: New York Academic Press 1965Description: x, 602 p illus 24 cmSubject(s):

DDC classification:

664.07

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Matheson Library Main Collection	Main Collection	664.07 A512p (Browse shelf(Opens below))	Available		004133

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Previous	664.060218 J74 Specifications for identity and purity of certain food additives: antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agentsthickening agents and miscellaneous food additives ; 31stsession of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 16-25 February 1987 and 33rd session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 21-30 March 1988.	664.062 J74 Combined compendium of food additive specifications : Joint FAO/WHO Expert Committee on Food Additives : all specifications monographs from 1st to the 65th meeting (1956-2005) /	664.07 A512f Flavor precursors : thermal and enzymatic conversions /	664.07 A512p Principles of sensory evaluation of food	664.07 A532 The Analysis and control of less-desirable flavors in foods and beverages	664.07 A5325 Analysis of foods and beverages modern techniques	664.07 A572 Manual of food quality control : microbiological analysis /	Next

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