Guidelines for sensory analysis in food product development and quality control /

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Bibliographic Details
Other Authors: Lyon, David H., 1956-
Format: Book
Language:English
Published: New York : Chapman and Hall, 1992.
Subjects:
Food > Sensory evaluation.
Food industry and trade > Quality control.
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Description
Physical Description:xx, 131 p. .
Bibliography:Includes bibliographical references and index.
ISBN:0442315538

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