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Sensory evaluation practices /

This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances.

Détails bibliographiques
Cote:Libro Electrónico
Auteur principal: Stone, Herbert
Autres auteurs: Sidel, Joel L.
Format: Électronique eBook
Langue:Inglés
Publié: Amsterdam ; Boston : Elsevier Academic Press, ©2004.
Collection:Food science and technology international series.
Sujets:
Accès en ligne:Texto completo