Sensory evaluation of food : principles and practices
by
Lawless, Harry T
; Heymann, Hildegarde
.
Material type: ![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
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Item type | Location | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|
Books |
Central Library AIOU Islamabad
General Stacks
Allama Iqbal Open UniversityCentral Library |
664.07 LAS (Browse shelf) | Available | 86998 |
Total holds: 0
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664.07 FOO Food texture | 664.07 HAN Hand book of food analysis | 664.07 ING Ingredient interactions | 664.07 LAS Sensory evaluation of food | 664.07 MAF Food texture | 664.07 MAF Food texture | 664.07 MAS Mass spectrometry imaging in food analysis |
Includes bibliography references and index
eng
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