Sensory analysis of foods
By: edited by J.R. Piggott.
Contributors: Piggott, J. R. 1950-
Edition: 2nd ed.
Publisher: Elsevier Applied Science; Sole distributor in the USA and Canada, Elsevier Science Pub.; Elsevier Science & Technology
Published: 1988
Place of publication: London; New York; New York, NY, USA
Language: eng
Number of pages: 426
Subjects: Food -- Sensory evaluation
Notes: Includes bibliographies and index.