Principles of sensory evaluation of food,

Principles of sensory evaluation of food,

Gardado en:
Detalles Bibliográficos
Autor Principal: Amerine, Maynard A. (Maynard Andrew), 1911-
Outros autores: Pangborn, Rose Marie (joint author.), Roessler, Edward Biffer, 1902- (joint author.)
Formato: Libro
Idioma:English
Publicado: New York, Academic Press, 1965.
Series:Food science and technology
Subjects:
Food > Sensory evaluation.
Food > Analysis.
Descripción
Descrición Física:x, 602 p. illus. 24 cm.
Bibliografía:Includes bibliographies.

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