Guidelines for sensory analysis in food product development and quality control Ed 2
By: CARPENTER (Roland);LYON (David H);HASDELL (Terry A)
Material type: 
TextLanguage: English Publisher: New Delhi Aspen Publication 2000Edition: 2Description: xxvi,210 HBISBN: 978-0-8342-1642-6Subject(s): Food TechnologyDDC classification: 664.07
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Reference
|
St Aloysius College PG Library | Food Science and Technology | 664.07 CARG (Browse shelf) | Not for loan | PG013158 | ||
Book
|
St Aloysius College PG Library | Food Science and Technology | 664.07 CARG (Browse shelf) | Not for loan | PG013159 |
Total holds: 0
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