Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.

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TextSeries: Food science texts seriesPublication details: New York : Springer, c2010.Edition: 2nd edDescription: xxiii, 596 p. : ill. ; 26 cmISBN:

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List(s) this item appears in: BS Applied Mathematics

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	University Library Regular Circulation	Circulating	TX546 L38 2010 (Browse shelf(Opens below))	Available		3UPML00029032
Book	University Library Regular Circulation	Circulating	TX546 .L38 2010 (Browse shelf(Opens below))	Available		3UPML00012828

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Previous	TX531 .V33 2013 Essentials of food science /	TX541 F65 2017 Fennema's food chemistry /	TX545 .B3513 2009 Food chemistry /	TX546 .L38 2010 Sensory evaluation of food : principles and practices /	TX546 L38 2010 Sensory evaluation of food : principles and practices /	TX546 .M68 2006 Sensory and consumer research in food product design and development /	TX553 A3 E77 2021 Saltmarsh's essential guide to food additives /	Next

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Includes bibliographical references and index.

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