Guidelines for sensory analysis in food product development and quality control /
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| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Chapman and Hall,
1992.
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| 008 | 911031s1992 nyu b 00100 eng | ||
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| 020 | |a 0442315538 | ||
| 082 | 0 | 0 | |a 664/.07 |2 20 |
| 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- |
| 942 | |2 ddc | ||
| 999 | |c 72900 |d 72900 | ||
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