Sensory evaluation of food
Material type:
TextLanguage: en Publication details: new york a chapman & hall food scince book 1999Description: xvii827pgISBN: - 0-8342-1752-x
- 664.07
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Permanent Reference Book
|
Main Library, Eastern University, Sri Lanka Permanent Reference Section | 664.07 (Browse shelf(Opens below)) | Not for loan | 41758 |
Browsing Main Library, Eastern University, Sri Lanka shelves, Shelving location: Permanent Reference Section Close shelf browser (Hides shelf browser)
| 664.07 Antioxidants in food | 664.07 Food texture | 664.07 Food Analysis | 664.07 Sensory evaluation of food | 664.07 Image analysis of food microstructure | 664.07 The food Chemistry Laboratory | 664.07 Introductiond to food Chemistry |
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