Guideline for sensory analysis in food products development and quality control
Material type:
TextPublication details: 1992Edition: 1stDDC classification: - 664.07LYO
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Book
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University Library,VNMKV,Parbhani | 664.07LYO (Browse shelf(Opens below)) | Available | 048867 |
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| 664.07LAR Current topics on bioprocesses in food industry | 664.07LEL Hygiene in food processing | 664.07LUN The Microbiological Safety and Quality of Food Vol-I | 664.07LYO Guideline for sensory analysis in food products development and quality control | 664.07MAA Trends in Flavour Research. | 664.07MAR Techniques for analyzing food aroma | 664.07MAR Food hygiene |
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