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

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Material type: Text

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

DM Del Mundo (Recommending faculty) AY 2022-2023

Includes bibliographical references and index.

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