Sensory evaluation of food : statistical methods and procedures /

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Sensory evaluation of food : statistical methods and procedures /

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Bibliografiska uppgifter
Huvudupphovsman:	O'Mahony, Michael, 1942-
Materialtyp:	Bok
Språk:	engelska
Publicerad:	New York : M. Dekker, c1986.
Serie:	Food science and technology (Marcel Dekker,Inc.); 16
Ämnen:	Food > Sensory evaluation > Statistical methods.
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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