Sensory Evalution Techniques
Material type:
TextPublication details: London CRC Press 1999Subject(s): Food Technology | Sensory Attributes | Product Sampling | Test Room | Flavour AnalysisDDC classification: 664.0722
| Item type | Current library | Collection | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
Costly Books
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BCAS Library | Food Technology | 664.0722 MEI (Browse shelf(Opens below)) | Not For Loan | Text | 5419 | |
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Costly Books
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BCAS Library | Food Technology | 664.0722 MEI (Browse shelf(Opens below)) | Not For Loan | Text | 5169 | |
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Costly Books
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BCAS Library | Food Technology | 664.0722 MEI (Browse shelf(Opens below)) | Not For Loan | Text | 5160 |
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| 664.072 RAY Fundamentals Food Miocrobiology | 664.072 SUN Qualitative Tests and Quantitative Procedures in Biochemistry | 664.0722 KEM Sensory Evaluation | 664.0722 MEI Sensory Evalution Techniques | 664.0722 MEI Sensory Evalution Techniques | 664.0722 MEI Sensory Evalution Techniques | 664.0722 RAY Fundamental Food Microbiology |
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