Sensory Evaluation of Food

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Sensory Evaluation of Food Principles and Practices

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Bibliografiska uppgifter
Huvudupphovsman:	Lawless, Harry T
Övriga upphovsmän:	Heymann, Hildegarde
Materialtyp:	Bok
Språk:	Undetermined
Publicerad:	Springer-Verlag New York 2010
Ämnen:	Evaluation of Food > Sensory; Cảm quan thực phẩm > Đánh giá
Länkar:	http://lrc.tdmu.edu.vn/opac/search/detail.asp?aID=2&ID=39155
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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

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