BS 5929 : Part 7 : 1992. Methods for sensory analysis of food. Part 7. Investigating sensitivity of taste
Publication details: British Standards Institution (BSI), 1992ISBN: 058020507XSubject(s): Food industry, food marketing, food consumption and expenditure | Technical standards | Food inspection | Sensory evaluation | Taste sensitivity | Quality controlDDC classification: 664.07Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | Dundonald House Library Store 4 | 664.07BRI/PAM/STO (Browse shelf(Opens below)) | 1 | Available | 104175 |
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