Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann
Main Author Lawless, Harry T. Coauthor Heymann, Hildegarde, autor Language Inglês. Country Estados Unidos. Edition 2nd ed Publication New York : Springer, 2010 Description XXIII, 596 p. : il. ; 27 cm Series Food science text series ISBN 978-1-4419-6487-8 Qualification (encadernado) CDD 664.07L444s
2ª ed. Subjects Alimentos - Qualidade Alimentos - Análise Análise sensorial Análise - Alimentos Avaliação sensorial Qualidade alimentar
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografia | |ISCSEM | Available | 11113 |
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