Sensory evaluation of food: principles and practices

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Main Author: Lawless, Harry T
Other Authors: Heymann, Hildegarde
Format: Book
Language:English
Published: Gaithersburg : Aspen, 1999
Subjects:
TECNOLOGIA DE ALIMENTOS
ORGANOS SENSORIALES
PERCEPCION
TECNICA DE EVALUACION
EVALUACION SENSORIAL
Physical Description:xvii, 827 p. : gráficos, tablas
ISBN:083421752X

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