Sensory Evaluation of Food: Principles and Practices
- Author
- Harry T. Lawless, Hildegarde Heymann (auth.)
- Publisher
- Springer US
- Language
- English
- Year
- 1999
- Page
- 842
- ISBN
- 978-1-4757-6499-4,978-1-4419-7452-5
- File Type
- pdf
- File Size
- 25.1 MiB
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