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Guidelines for sensory analysis in food product development and quality control.

Guidelines for sensory analysis in food product development and quality control. - 2nd ed. / [edited by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell. - Gaithersburg, Md. : Aspen Publishers, 2000. - xxvii, 210 p. : ill. ; 24 cm.

Includes bibliographical references (p. 195-200) and index.

ISBN: 0834216426

LCCN: 99027341

Subjects--Topical Terms:
Food industry and trade--Quality control.
Food--Sensory evaluation.

LC Class. No.: TP372.5 / .G85 2000

Dewey Class. No.: 664.07 CAG

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