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Guidelines for sensory analysis in food product development and quality control /

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Bibliographic Details
Other Authors: Lyon, David H., 1956-
Format: Book
Language:English
Published: London ; New York : Chapman & Hall, 1992.
Edition:1st ed.
Subjects:
Food industry and trade > Quality control.
Food > Sensory evaluation.

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Call Number: TP372.5 .G85 1992
 
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TP372.5 .G85 1992 Available