| 000 | 00735nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20230620121020.0 | ||
| 008 | 210423s2000 xx 000 0 und d | ||
| 020 | _a978-0-8342-1642-6 | ||
| 040 | _cAL | ||
| 041 | _aeng | ||
| 082 |
_a664.07 _223 _b CARG |
||
| 100 |
_aCARPENTER (Roland);LYON (David H);HASDELL (Terry A) _9107352 |
||
| 245 | _aGuidelines for sensory analysis in food product development and quality control Ed 2 | ||
| 250 | _a2 | ||
| 260 |
_aNew Delhi _bAspen Publication _c2000 |
||
| 300 |
_axxvi,210 _bHB |
||
| 365 |
_b12746.25 _cINR |
||
| 650 |
_aFood Technology _9107353 |
||
| 906 | _aanalysis ; control ; development ; Ed ; food ; Guidelines ; product ; quality ; sensory | ||
| 942 |
_2ddc _cBK |
||
| 999 |
_c166657 _d166657 |
||