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Principles of sensory evaluation of food

TextLanguage: English Series: Food science and technology : a series of monographsPublication details: New York : Academic Press, 1965Description: x, 602 p. ; 23 cmSubject(s): Food industry | Olfaction (food science) | Taste | TasteDDC classification: 664 AME

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Mysore University Main Library	664 AME (Browse shelf (Opens below))	Available		197145

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Previous	663.63 NAG Adulteration of fruit juice beverages	663.92009 KNA Cocoa and chocolate : their history from plantation to consumer	664 AME Principles of sensory evaluation of food	664 AME Principles of sensory evaluation of food	664 AYR Chemical and biological hazards in food	664 BAR Technology, employment, and basic needs in food processing in developing countries : a	664 BIO Biotechnological innovations in food processing.	Next

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