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Sensory evaluation of food = princip...
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SpringerLink (Online service)
Sensory evaluation of food = principles and practices /
紀錄類型:
書目-電子資源 : 單行本
正題名/作者:
Sensory evaluation of food/ by Harry T. Lawless, Hildegarde Heymann.
其他題名:
principles and practices /
作者:
Lawless, Harry T.
其他作者:
Heymann, Hildegarde.
出版者:
New York, NY :Springer Science+Business Media, LLC, : 2010.,
面頁冊數:
xxiii, 596 p. :ill., digital ; : 26 cm.;
叢書名:
Food science text series,
Contained By:
Springer eBooks
Subject:
Neurosciences. -
Online resource:
http://www.springerlink.com/openurl.asp?genre=book&isbn=978-1-4419-6487-8
ISBN:
9781441964885 (electronic bk.)
Sensory evaluation of food = principles and practices /
Lawless, Harry T.
Sensory evaluation of food
principles and practices /[electronic resource] :by Harry T. Lawless, Hildegarde Heymann. - 2nd ed. - New York, NY :Springer Science+Business Media, LLC,2010. - xxiii, 596 p. :ill., digital ;26 cm. - Food science text series,1572-0330.
ISBN: 9781441964885 (electronic bk.)Subjects--Topical Terms:
120375
Neurosciences.
LC Class. No.: TX546 / .L39 2010
Dewey Class. No.: 664.072
Sensory evaluation of food = principles and practices /
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Chemistry and Materials Science (Springer-11644)
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