PRINCIPLES OF SENSORY EVALUATION OF FOOD
By: Amerine, Maynard A.
Contributor(s): Roessler, Edward B.
Material type:
BookSeries: Food Science And Technology 1. Publisher: New York Academic Press 1965Description: 602.Subject(s): Senses And Sensations | Food -- AnalysisDDC classification: 664.07 | Am35
| Item type | Current location | Collection | Call number | url | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
Books
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PK Kelkar Library, IIT Kanpur | COMPACT STORAGE (BASEMENT) | 664.07 Am35 (Browse shelf) | Book Request | Available | A22342 |
Total holds: 0
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| 664.04 G954 GUMS AND STABILISERS FOR THE FOOD INDUSTRY | 664.06 C42 CRC HANDBOOK OF FOOD ADDITIVES | 664.06 C42h2 CRC HANDBOOK OF FOOD ADDITIVES | 664.07 Am35 PRINCIPLES OF SENSORY EVALUATION OF FOOD | 664.07 Eu74r RECENT DEVELOPMENT IN FOOD ANALYSIS | 664.07 Im6 IMMUNOASSAYS IN FOOD ANALYSIS | 664.07 J789m2 METHODS IN FOOD ANALYSIS |
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