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Guidelines for sensory analysis in food product development and quality control / [edited by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell

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    TP372.5
    .G85 2000
     
    480720 (Shelf),BOK
    Guidelines for sensory analysis in food product development and quality control. - Maryland , 2000.

         xxvii, 210 p. : ill. ; 23 cm.

         ISBN 08342164226.
         
         1. Food - Sensory evaluation 2. Food industry and trade - Quality control.I. Carpenter, Roland P II. Lyon, David H III. Hasdell, Terry A IV. Title
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    480720ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKRAK TERBUKA (OPEN SHELVES)
    480721ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKRAK TERBUKA (OPEN SHELVES)

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