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Sensory Evaluation of Food Principles and Practices
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- ISBN: 9781441964885
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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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| 008 | 100927s2010 xxu| s |||| 0|eng d | ||
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| 100 | 1 | . | ‡aLawless, Harry T. ‡eauthor. |
| 245 | 1 | 0. | ‡aSensory Evaluation of Food ‡h[electronic resource] : ‡bPrinciples and Practices / ‡cby Harry T. Lawless, Hildegarde Heymann. |
| 250 | . | ‡a2. | |
| 264 | 1. | ‡aNew York, NY : ‡bSpringer New York : ‡bImprint: Springer, ‡c2010. | |
| 300 | . | ‡aXXIII, 596 p. ‡bonline resource. | |
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| 650 | 0. | ‡aNeurochemistry. | |
| 650 | 0. | ‡aFood science. | |
| 650 | 0. | ‡aCell receptors. | |
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| 650 | 2 | 4. | ‡aFood Science. |
| 650 | 2 | 4. | ‡aNeurochemistry. |
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| 700 | 1 | . | ‡aHeymann, Hildegarde. ‡eauthor. |
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| 950 | . | ‡aChemistry and Materials Science (Springer-11644) | |
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