Guidelines for Sensory Analysis in Food Product Development and Quality Control /

Bibliographic Details

Main Author:	Lyon, David H.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Francombe, Mariko A., Hasdell, Terry A., Lawson, Ken
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1992.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book