| 000 | 01134cam a2200289 a 4500 | ||
|---|---|---|---|
| 001 | b005125 | ||
| 005 | 20151229122321.0 | ||
| 008 | 151229s2000 mdua b 001 0 eng | ||
| 010 | _a 99027341 | ||
| 020 | _a0834216426 | ||
| 035 | _9(DLC) 99027341 | ||
| 040 |
_aDLC _cDLC _dDLC _BD-ChVAS |
||
| 050 | 0 | 0 |
_aTP372.5 _b.G85 2000 |
| 082 | 0 | 0 | _a664.07 CAG |
| 245 | 0 | 0 | _aGuidelines for sensory analysis in food product development and quality control. |
| 250 |
_a2nd ed. / _b[edited by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell. |
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| 260 |
_aGaithersburg, Md. : _bAspen Publishers, _c2000. |
||
| 300 |
_axxvii, 210 p. : _bill. ; _c24 cm. |
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| 504 | _aIncludes bibliographical references (p. 195-200) and index. | ||
| 650 | 0 |
_aFood industry and trade _xQuality control. |
|
| 650 | 0 |
_aFood _xSensory evaluation. |
|
| 700 | 1 | _aCarpenter, Roland P. | |
| 700 | 1 |
_aLyon, David H., _d1956- |
|
| 700 | 1 | _aHasdell, Terry A. | |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0813/99027341-d.html |
| 856 | 4 | 1 |
_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy0813/99027341-t.html |
| 999 |
_c2154 _d2154 |
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