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Guidelines for sensory analysis in food product development and quality control / edited by David H. Lyon ... [et al.].
Material type:
TextPublication details: New York : Chapman and Hall, 1992.Description: xx, 131 pISBN: - 0442315538
- 664/.07 20
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Matheson Library | 664.07 G946 (Browse shelf(Opens below)) | 127 | 122860 |
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| 664.07 F686 Manuals of food quality control / | 664.07 F686 1986 Food protection technology / | 664.07 G698 Food quality assurance / | 664.07 G946 Guidelines for sensory analysis in food product development and quality control / | 664.07 H325m Modern food analysis | 664.07 H876 Statistical quality control for the food industry / | 664.07 J48s Sensory evaluation of food theory and practice |
Includes bibliographical references and index.
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