| 000 | 00701 a2200229 4500 | ||
|---|---|---|---|
| 003 | GCWUF | ||
| 005 | 20210126220846.0 | ||
| 008 | 210126b xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9780834216426 | ||
| 040 | _cMAIN | ||
| 082 |
_a664.07 _bCAR |
||
| 100 |
_aCarpenter, Ronald P. _95862 |
||
| 245 | _aGuidelines for Sensory Analysis in Food Product Development and Quality Control / | ||
| 250 | _a2nd Ed. | ||
| 260 |
_c2000. _aMaryland: _bAspen, |
||
| 300 |
_a210 p. : _bill ; _c23 cm. _fP.B. |
||
| 500 | _aInclude Index | ||
| 650 |
_aFood--Sensory evaluation _vFood industry and trade--Quality control _95863 |
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| 650 |
_aFood science _91781 |
||
| 700 |
_aLyon, David H. _95864 |
||
| 942 |
_2ddc _cBK |
||
| 999 |
_c11240 _d11240 |
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