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Guidelines for sensory analysis in food product development and quality control Ed 2

By: Material type: TextTextLanguage: English Publication details: New Delhi Aspen Publication 2000Edition: 2Description: xxvi,210 HBISBN:
  • 978-0-8342-1642-6
Subject(s): DDC classification:
  • 664.07 23  CARG
List(s) this item appears in: New Arrivals - January 2024
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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 CARG (Browse shelf(Opens below)) Reference Book PG013158
Book Book St Aloysius PG Library Food Science and Technology 664.07 CARG (Browse shelf(Opens below)) Reference Book PG013159
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