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 |
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Electronic resources
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| 001 | 16007 | ||
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| 020 | . | ‡a9781441964885 ‡9978-1-4419-6488-5 | |
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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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| 490 | 1 | . | ‡aFood Science Text Series, ‡x1572-0330 |
| 650 | 0. | ‡aChemistry. | |
| 650 | 0. | ‡aNeurochemistry. | |
| 650 | 0. | ‡aFood science. | |
| 650 | 0. | ‡aCell receptors. | |
| 650 | 1 | 4. | ‡aChemistry. |
| 650 | 2 | 4. | ‡aFood Science. |
| 650 | 2 | 4. | ‡aNeurochemistry. |
| 650 | 2 | 4. | ‡aReceptors. |
| 700 | 1 | . | ‡aHeymann, Hildegarde. ‡eauthor. |
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