Sensory evaluation of food
Subtitle: principles and practices
By: Harry T. Lawless, Hildegarde Heymann.
Contributors: Heymann, Hildegarde.
Series: A Chapman & Hall food science book
Publisher: Aspen
Published: 1999
Place of publication: Gaithersburg, Md
Language: eng
Number of pages: 827
Subjects: Food-Sensory evaluation.
Notes: Originally published: New York: Chapman & Hall, 1998.

Includes bibliographical references and index.