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| 005 | 20240411192854.0 | ||
| 008 | 100715s2010 nyu s 000 0 eng | ||
| 010 | _a 2010932599 | ||
| 020 | _a9781441964878 | ||
| 035 | _a16333779 | ||
| 040 |
_aDLC _cDLC _dDLC |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX546 _b.L38 2010 |
| 100 | 1 | _aLawless, Harry T. | |
| 245 | 1 | 0 |
_aSensory evaluation of food _h[electronic resource] : _bprinciples and practices / _cHarry T. Lawless, Hildegarde Heymann. |
| 250 | _a2nd ed. | ||
| 260 |
_aNew York : _bSpringer, _cc2010. |
||
| 300 |
_axxiii, 596 p. : _bill. ; _c26 cm. |
||
| 490 | 0 | _aFood science texts series | |
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood _xSensory evaluation. |
|
| 700 | 1 | _aHeymann, Hildegarde. | |
| 856 | _uhttps://drive.google.com/file/d/1jZ7VrPLBUH3ydYuatOA_ukWIx9Ti4WIS/view?usp=sharing | ||
| 999 |
_c9587 _d9587 |
||