Sensory evaluation of food
Subtitle: principles and practices
By: Harry T. Lawless and Hildegarde Heymann.
Contributors: Heymann, Hildegarde.
Series: Food science texts series
Publisher: Chapman & Hall
Published: 1997
Place of publication: New York
Language: eng
Number of pages: 819
Subjects: Food -- Sensory evaluation.
Notes: Includes bibliographical references (p. 781-782, 809) and index.