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sensory Evaluation Of food. : Principles and Practices/ by : Harry T. Lawless and Hildegarde Heymann
Material type:
TextSeries: Food Science Text SeriesPublication details: New York : Springer International Edition.Edition: 2nd edDescription: xxiii, 596 p. : ill. table map.; 24 cmISBN: - 9781461457138
- 9788132214816
- 664.07 LAS
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Reference Books
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Chattogram Veterinary and Animal Sciences University, Library General Stacks | Reference | 664.07 LAS (Browse shelf(Opens below)) | 1 | Not For Loan | 008505 |
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| 664 VAE Essentials of Food Science / | 664 VIA Advances In Food Science And Technology/ | 664.02 BEF Food process engineering and Technology / | 664.07 LAS sensory Evaluation Of food. : Principles and Practices/ | 664.07 NIF Food Analysis Laboratory Manual / | 664.07 TOF Fundamentals of food Process Engineering / | 664.94 COC Control of fish quality / |
Includes bibliographical references and index.
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