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