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

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    TP372.5
    .G85 2000
     
    523344 (Reference),BOK
    Guidelines for sensory analysis in food product development and quality control. - Gaithersbury , 2000.

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

         ISBN 0834216426.
         
         1. Food industry and trade - Quality control 2. Food - Sensory evaluation.I. Carpenter, Roland P. II. Lyon, David H. III. Hasdell, Terry A. IV. Title
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    523344ReferencePERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKruj
    528047ReferencePERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKruj

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