Sensory science theory and applications in foods /

Sensory science theory and applications in foods /

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Bibliographic Details
Corporate Authors: Institute of Food Technologists (U.S.), International Union of Food Science and Technology
Other Authors: Lawless, Harry T., Klein, Barbara P.
Format: Book
Language:English
Published: New York : M. Dekker, c1991.
Series:IFT basic symposium series [6]
Subjects:
Food > Sensory evaluation > Congresses.

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