Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.
By: Lawless, Harry T
.
Contributor(s): Heymann, Hildegarde.
Series: Chapman & Hall food science book: Publisher: Gaithersburg, Md. : Aspen Publishers, 1999. Description: xvii, 827 p. : ill. ; 26 cm.ISBN: 9780834217522 (hbk.); 083421752X (hbk.).Subject(s): Food -- Sensory evaluationDDC classification: 664.072
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 4, BayNo 2 |
664.072 LAW 1999 (Browse shelf) | 1 | Available | SCAFS,70006,03,CL | 5000112752 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 664.072 HOU 2010 Sensory shelf life estimation of food products / | 664.072 HOU 2010 Sensory shelf life estimation of food products / | 664.072 LAB 1991 Laboratory methods for sensory analysis of food / | 664.072 LAW 1999 Sensory evaluation of food : | 664.072 LAW 2013 Laboratory exercises for sensory evaluation / | 664.072 LAW 2013 Laboratory exercises for sensory evaluation / | 664.072 MAC Foods : |
Originally published: New York : Chapman & Hall, 1998.
Includes bibliographical references and index.