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BS 5929 : Part 7 : 1992. Methods for sensory analysis of food. Part 7. Investigating sensitivity of taste

By: British Standards Institution (BSI)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: 664.07
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan Dundonald House Library Store 4 664.07BRI/PAM/STO (Browse shelf(Opens below)) 1 Available 104175

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