Wellcome

Principles of sensory evaluation of food

By: Amerine, Maynard AContributor(s): Roessler, Edward B | Stewart, G. G (sr. ed.)Material type: TextTextLanguage: English Series: Food science and technology : a series of monographsPublication details: New York Academic Press 1965Description: x, 602p. 23 cmSubject(s): Food industry | Olfaction (food science) | Taste | TasteDDC classification: 641
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