Sensory science theory and applications in foods

Sensory science theory and applications in foods

Библиографические подробности
Корпоративные авторы: Institute of Food Technologists, International Union of Food Science and Technology
Другие авторы: Lawless, Harry T.
Формат: ‌
Язык:English
Опубликовано: New York M. Dekker c1991.
Серии:IFT basic symposium series [6]
Предметы:
Food > Sensory evaluation > Congresses.