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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245 0 0 |a Guidelines for sensory analysis in food product development and quality control /  |c edited by David H. Lyon ... [et al.]. 
260 |a New York :  |b Chapman and Hall,  |c 1992. 
300 |a xx, 131 p. . 
504 |a Includes bibliographical references and index. 
650 0 |a Food  |x Sensory evaluation. 
650 0 |a Food industry and trade  |x Quality control. 
700 1 0 |a Lyon, David H.,  |d 1956- 
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