Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.
Material type:
- 9781441964878
- TX546 .L38 2010
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
![]() |
University Library Regular Circulation | Circulating | TX546 L38 2010 (Browse shelf(Opens below)) | Available | 3UPML00029032 | |
![]() |
University Library Regular Circulation | Circulating | TX546 .L38 2010 (Browse shelf(Opens below)) | Available | 3UPML00012828 |
Browsing College of Science and Mathematics shelves, Shelving location: Regular Circulation, Collection: Circulating Close shelf browser (Hides shelf browser)
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
||
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 / |
DM Del Mundo (Recommending faculty) AY 2022-2023
Includes bibliographical references and index.
There are no comments on this title.