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Sensory evaluation of food: statistical methods and procedures
Material type:
TextLanguage: English Publication details: New York Taylor & Francis 2014Description: xv,487 HBISBN: - 978-0-8247-7337-3
- 664.07 OMAS
| Item type | Current library | Collection | Call number | Status | Barcode | |
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St Aloysius PG Library | Food Science and Technology | 664.07 OMAS (Browse shelf(Opens below)) | Available | PG012092 |
Total holds: 0
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| 664.07 MEYF Food chemistry | 664.07 MEYF Food chemistry | 664.07 NIES Introduction to the chemical analysis of foods. | 664.07 OMAS Sensory evaluation of food: statistical methods and procedures | 664.07 OTLS Handbook of food analysis instruments. | 664.07 OWUI Introduction to food chemistry | 664.07 PICC Chemical analysis of food: techniques and applications |
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