Lyon, D. H. (1992). Guidelines for sensory analysis in food product development and quality control. Chapman and Hall.
Chicago Style (17th ed.) CitationLyon, David H. Guidelines for Sensory Analysis in Food Product Development and Quality Control. New York: Chapman and Hall, 1992.
MLA (9th ed.) CitationLyon, David H. Guidelines for Sensory Analysis in Food Product Development and Quality Control. Chapman and Hall, 1992.
Warning: These citations may not always be 100% accurate.