Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.
Material type:
TextSeries: Food science texts seriesPublication details: New York : Springer, c2010. Edition: 2nd edDescription: xxiii, 596 p. : ill. ; 26 cmISBN: 9781441964878Subject(s): Food -- Sensory evaluationLOC classification: TX546 | .law 2010Online resources: Contributor biographical information | Publisher description | Table of contents only
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| TX 545 nie Food analysis laboratory manual / | TX546 .foo 2014 Food texture design and optimization / | TX546 .foo 2014 Food texture design and optimization / | TX546 .law 2010 Sensory evaluation of food : principles and practices / | TX546 .sto 2012 Sensory evaluation practices / | TX546 .sto 2012 Sensory evaluation practices / | TX553.A3 F64 2014 Food oxidants and antioxidants : chemical, biological, and functional properties / |
Includes bibliographical references and index.
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