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Sensory methodology for food comparison of (1) Statistical designs, (2) panel training and experience, and (3) evaluation techniques
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Format: | Thesis Knjiga |
| Jezik: | angleščina |
| Izdano: |
Ann Arbor
University Microfilms International
1983
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| Teme: | |
| Oznake: |
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MARC
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| 100 | 1 | 0 | |a Chambers, Robert W., Edgar |
| 245 | 1 | 0 | |a Sensory methodology for food |b comparison of (1) Statistical designs, (2) panel training and experience, and (3) evaluation techniques |c Edgar Chambers IV |
| 260 | 0 | 0 | |a Ann Arbor |b University Microfilms International |c 1983 |
| 300 | 0 | 0 | |a iii, 53, 2p. |
| 502 | 0 | 0 | |a Thesis (Ph.D.) -- Kansas State University, |
| 532 | 0 | 0 | |a Xerographic facsimile |
| 650 | 0 | 0 | |a Food |x Sensory evaluation |
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