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| LEADER |
00869pamaa2200229 4500 |
| 001 |
0000050781 |
| 005 |
20170123090000.0 |
| 008 |
121105s2000 eng |
| 020 |
0 |
0 |
|a 0834216426 (pbk.)
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| 090 |
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|a TP372.5
|b CAR 2000
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| 245 |
1 |
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|a Guidelines for sensory analysis in food product development and quality control
|c [edited by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell.
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| 250 |
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|a 2nd ed..
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| 260 |
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|a Gaithersburg, Md.:
|b Aspen Publishers,
|c 2000.
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| 300 |
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|a xxvii, 210 p.:
|b ill.;
|c 24 cm.
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| 501 |
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|a FHLS
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| 504 |
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|a Includes bibliographical references (p. 195-200) and index
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| 650 |
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|a Food industry and trade --
|x Quality control
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| 650 |
0 |
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|a Food --
|x Sensory evaluation
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| 700 |
1 |
1 |
|a Carpenter,
|h Roland P.
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| 700 |
1 |
1 |
|a Lyon,
|h David H.
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| 700 |
1 |
1 |
|a Hasdell,
|h Terry A.
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| 901 |
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|u http://www.aspenpublishers.com
|
