Sensory evaluation of food : principles and practices
dc.contributor.author | Lawless, Harry T. | |
dc.contributor.author | Heymann, Hildegarde | |
dc.date.issued | 2010 | |
dc.identifier.isbn | 978-1-4419-6488-5 | |
dc.identifier.uri | https://thuvienso.hoasen.edu.vn/handle/123456789/9818 | |
dc.description | xxiii, 596 p. : ill. | |
dc.language.iso | en | |
dc.publisher | Springer | |
dc.relation.ispartofseries | Food science texts series | |
dc.subject | Food | |
dc.subject.other | Sensory evaluation | |
dc.title | Sensory evaluation of food : principles and practices | |
dc.type | Book | |
dc.description.version | 2nd edition |