Sensory Evaluation of Food : Principles and Practices /

Sensory Evaluation of Food : Principles and Practices /

Bibliographic Details
Main Authors: Lawless, Harry T. (Author), Heymann, Hildegarde. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2010.
Edition:2nd ed. 2010.
Series:Food Science Text Series,
Subjects:
Food-Biotechnology.
Neurochemistry.
Proteins .
Food Science.
Receptors.

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