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Principles of sensory evaluation of food, by Maynard A. Amerine, Rose Marie Pangborn [and] Edward B. Roessler.

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Material type: Text

TextSeries: Food science and technologyPublication details: New York, Academic Press, 1965.Description: x, 602 p. illus. 24 cmSubject(s):

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Holdings
Item type	Current library	Call number	Status	Barcode
Loan	Annex Campus Library First Floor	TX 541 .A74 1965 (Browse shelf(Opens below))	Available	20000874

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