Guidelines for sensory analysis in food product development and quality control
By: edited by David H. Lyon ... [et al.].
Contributors: Lyon, David H., 1956-
Edition: 1st ed.
Publisher: Chapman and Hall
Published: 1992
Place of publication: London; New York
Language: eng
Number of pages: 131
Subjects: Food industry and trade -- Quality control.; Food -- Sensory evaluation.
Notes: Includes bibliographical references (p. [121]-127) and index.