Comparison of four sensory evaluation methods for cooked dry beans as to purpose, efficiency, and consistency
By: by Molly C. McTigue.
Published: 1987
Language: eng
Number of pages: 50
Subjects: Food -- Sensory evaluation.; Beans.
Notes: Typescript.

Thesis (M.S.)--Washington State University, 1987.

Bibliography: leaves 39-41.

WSU:"Department of Agriculture and Home Economics."