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Sensory Evaluation of Food Principles and Practices
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- ISBN: 9781441964885
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Physical Description:
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electronic resource
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XXIII, 596 p. online resource. - Edition: 2.
- Publisher: New York, NY : Springer New York : 2010.
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Subject: | Chemistry Neurochemistry Food science Cell receptors Chemistry Food Science Neurochemistry Receptors |
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