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Sensory evaluation of food: statistical methods and procedures

By: Material type: TextTextLanguage: English Publication details: New York Taylor & Francis 2014Description: xv,487 HBISBN:
  • 978-0-8247-7337-3
Subject(s): DDC classification:
  • 664.07 OMAS
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Holdings
Item type Current library Collection Call number Status Barcode
Book Book St Aloysius PG Library Food Science and Technology 664.07 OMAS (Browse shelf(Opens below)) Available PG012092
Total holds: 0

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