Sensory evaluation of food
Subtitle: principles and practices
By: Harry T. Lawless, Hildegarde Heymann
Contributors: Heymann, Hildegarde
Edition: 2nd ed.
Series: Food science texts series
Publisher: Springer
Published: 2010
Place of publication: New York
Language: eng
Number of pages: 596
ISBN-13: 9781441964878
Subjects: Food; Sensory evaluation
Notes: Includes bibliographical references and index.