Sensory science theory and applications in foods

Sensory science theory and applications in foods

Bibliographische Detailangaben
Körperschaften: Institute of Food Technologists, International Union of Food Science and Technology
Weitere Verfasser: Lawless, Harry T.
Format: Buch
Sprache:English
Veröffentlicht: New York M. Dekker c1991.
Schriftenreihe:IFT basic symposium series [6]
Schlagworte:
Food > Sensory evaluation > Congresses.