Sensory Evaluation of Food [electronic resource] : Principles and Practices / by Harry T. Lawless, Hildegarde Heymann.
By: Lawless, Harry T.
Contributor(s): Heymann, Hildegarde | SpringerLink (Online service).
Material type:
BookSeries: Food Science Text Series.Publisher: New York, NY : Springer New York, 2010Description: digital.ISBN: 9781441964885.Subject(s): Chemistry | Neurosciences | Food science | Chemistry | Food Science | NeurosciencesDDC classification: 641.3 | 664 Online resources: Click here to access online
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Springer eBooks
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