Sensory properties of foods /

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Bibliographic Details
Corporate Author: National College of Food Technology
Other Authors: Brennan, J. G., Birch, G. G., Parker, K. J.
Format: Book
Language:English
Published: London : Applied Science Publishers, 1977.
Subjects:
Food > Sensory evaluation.
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Description
Physical Description:xi, 326 p. : ill. ; 23 cm.
Bibliography:Includes bibliographical references and index.
ISBN:0853347441

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