Sensory properties of foods
By: edited by G. G. Birch, J. G. Brennan and K. J. Parker.
Contributors: Birch, G. G.; Brennan, J. G.; Parker, K. J.; National College of Food Technology.
Publisher: Applied Science Publishers
Published: 1977
Place of publication: London
Language: eng
Number of pages: 326
Subjects: Food -- Sensory evaluation -- Congresses.
Notes: Includes bibliographical references and index.
"An industry-university co-operation symposium organised under the auspices of the National College of Food Technology, University of Reading."