Image from Amazon.com
Sensory Evaluation of Food: Principles and Practices
Publication details: New York: Springer, 2010Edition: 2nd edISBN: 9781441964878Subject(s): Food processing | Food processing, food research, food technology | Sensory evaluation | Sensory quality | Food colours | Food textureLOC classification: TX546Online resources: click here| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 129874-2001 | |
| Book - Standard loan | CAFRE Loughry Library | TX546 LAW (Browse shelf(Opens below)) | 1 | Checked out | 01/02/2022 | 199708 |
| Book - Standard loan | CAFRE Loughry Library | TX546 LAW (Browse shelf(Opens below)) | 2 | Available | 199709 | |
| Book - Standard loan | CAFRE Loughry Library | TX546 LAW (Browse shelf(Opens below)) | 3 | Available | 192625 | |
| Book - Standard loan | CAFRE Loughry Library | TX546 LAW (Browse shelf(Opens below)) | 4 | Available | 192626 |
There are no comments on this title.