Sensory evaluation practices / Herbert Stone and Joel L. Sidel.
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Superior document: | Food science and technology international series |
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TeilnehmendeR: | |
Year of Publication: | 2004 |
Language: | English |
Series: | Food science and technology international series.
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Online Access: | |
Physical Description: | xiv, 377 p. :; ill. |
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100 | 1 | |a Stone, Herbert. | |
245 | 1 | 0 | |a Sensory evaluation practices |h [electronic resource] / |c Herbert Stone and Joel L. Sidel. |
260 | |a Amsterdam ; |a Boston : |b Elsevier Academic Press, |c c2004. | ||
300 | |a xiv, 377 p. : |b ill. | ||
490 | 1 | |a Food science and technology international series | |
504 | |a Includes bibliographical references (p. [345]-364) and index. | ||
533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
650 | 0 | |a Food |x Sensory evaluation. | |
655 | 4 | |a Electronic books. | |
700 | 1 | |a Sidel, Joel L. | |
710 | 2 | |a ProQuest (Firm) | |
830 | 0 | |a Food science and technology international series. | |
856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=288775 |z Click to View |