Guidelines for Sensory Analysis in Food Product Development and Quality Control

By:

Material type: Text

TextLanguage: en Publication details: London Chapman & Hall 1992Description: xx,131pgISBN:

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Permanent Reference Book	Main Library, Eastern University, Sri Lanka Permanent Reference Section	664 (Browse shelf(Opens below))	Not for loan		19630

Previous	No cover image available		No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	664 Food Processing technology:	664 Proceedings of The World Congress on Vegetable Protein Utilization in Human Food	664 Food bio chemistry	664 Guidelines for Sensory Analysis in Food Product Development and Quality Control	664 Foods of Plant Origin	664 Food Biochemistry	664 Foods of Plant Origin	Next

There are no comments on this title.

to post a comment.