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Principles of sensory evaluation of food / Maynard A. Amerine.

TextLanguage: English Series: Food science and technology. A series of monographyPublication details: New York : Academic Press, 1965Description: x, 602 p. ; 23 cmSubject(s): Food sensory evaluationDDC classification: 664

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Mysore University Main Library	664 AME (Browse shelf (Opens below))	Available		197144
Books	Mysore University Main Library	664 (Browse shelf (Opens below))	Available		157900

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Previous	663.2 BAT Wines great and small /	664.001'579 MCL Food microbiology laboratory /	664.001'5795 FOO Food mycology :	664 AME Principles of sensory evaluation of food /	664 BAG.L Biotechnology in functional foods and nutraceuticals /	664 BOS E Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures	664 BRA Introduction to the biochemistry of foods /	Next

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