E-book
Sensory Evaluation of Food Principles and Practices
Record details
- ISBN: 9781441964885
- Physical Description: XXIII, 596 p. online resource.
- Edition: 2.
- Publisher: New York, NY : Springer New York : 2010.
Search for related items by subject
| Subject: | Chemistry. Neurochemistry. Food science. Cell receptors. Chemistry. Food Science. Neurochemistry. Receptors. |
