Sensory Evaluation of Food

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Sensory Evaluation of Food Principles and Practices

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Opis bibliograficzny
1. autor:	Lawless, Harry T
Kolejni autorzy:	Heymann, Hildegarde
Format:	Książka
Język:	Undetermined
Wydane:	Springer-Verlag New York 2010
Hasła przedmiotowe:	Evaluation of Food > Sensory; Cảm quan thực phẩm > Đánh giá
Dostęp online:	http://lrc.tdmu.edu.vn/opac/search/detail.asp?aID=2&ID=39155
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Thủ Dầu Một

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