| 000 | 00580nam a2200181Ia 4500 | ||
|---|---|---|---|
| 008 | 241015b |||||||| |||| 00| 0 eng d | ||
| 020 | _a9781071605561 | ||
| 041 | _aE | ||
| 100 | _aCarpenter, Roland ; Lyon, David H ; Hasdell, Terry | ||
| 245 | _aGuidelines for sensory analysis in food product development and quality control. 2nd ed | ||
| 260 |
_aGaithersburg _bAn Aspen publication _c2022 |
||
| 300 | _axxvi,210 | ||
| 526 | _aPG | ||
| 650 | _aFOOD TECHNOLOGY | ||
| 654 |
_aFOOD TECHNOLOGY _asensory analysis _aFood quality control |
||
| 942 | _cBK | ||
| 999 |
_c79711 _d79711 |
||