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Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
Sensory Evaluation of Food Principles and Practices - Food Science Texts Series
Author: Hildegarde Heymann, Harry T. Lawless
The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reade...  more »
ISBN-13: 9780834217522
ISBN-10: 083421752X
Publication Date: 8/1/1999
Pages: 848
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Publisher: Plenum US
Book Type: Hardcover
Members Wishing: 0
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