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Sensory Evaluation of Food : Principles and Practices

By: Lawless, Harry.TContributor(s): Heymann, HildegradeMaterial type: Text

TextPublication details: New Delhi Springers 2013Edition: 2ndDescription: 596pISBN: 9788132214816DDC classification: 664.072

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	AAU, Jorhat General Stacks	664.072 L (Browse shelf(Opens below))	Available		152367
Book	AAU, Jorhat Textbook ref	664.072 L (Browse shelf(Opens below))	Not For Loan		152368

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Previous	664.07 R Introduction to the Physical Chemistry of Foods	664.07 R Quality Control for Value Addition in Food Processing	664.07 S Dietry Fibe; Components and functions	664.072 L Sensory Evaluation of Food : Principles and Practices	664.09 F Food Packaging Techniques	664.09 K Food Packaging	664.09 S Innovative packaging of fruits and vegetables :	Next

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