Sensory evaluation of food
Subtitle: principles and practices
By: Harry T. Lawless, Hildegarde Heymann.
Contributors: Heymann, Hildegarde.
Series: Food science texts series
Publisher: Chapman & Hall
Published: 1998
Place of publication: New York
Language: eng
Number of pages: 819
Subjects: Food -- Sensory evaluation.
Notes: Includes bibliographical references and index.