Sensory evaluation practices / Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas.
Material type:
TextSeries: Food science and technology, international seriesPublisher: Amsterdam : Elsevier/AP, 2012Edition: Fourth editionDescription: x, 438 pages : illustrations ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9780123820860Subject(s): Food -- Sensory evaluationDDC classification: 664/.07 LOC classification: TX546 | .sto 2012
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KsTU Library General Stacks | TX546 .sto 2012 (Browse shelf(Opens below)) | 2 | Available | 111390 | |
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| TX 545 nie Food analysis laboratory manual / | TX546 .foo 2014 Food texture design and optimization / | TX546 .law 2010 Sensory evaluation of food : principles and practices / | TX546 .sto 2012 Sensory evaluation practices / | TX 551 mac McCance and Widdowson's; The composition of Foods | TX551 .M377 1991 McCance and Widdowson's the composition of foods. | TX551 .M377 1991 McCance and Widdowson's the composition of foods. |
Includes bibliographical references (pages 407-424) and index.
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