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Sensory evaluation of food principles and practices

By: Contributor(s): Material type: TextTextLanguage: English Language Publication details: New York Springer 2010 2014Edition: 2ndDescription: xxiii, 596 p. Illustration 24 cmISBN:
  • 9781441964885
  • 9788132214816
Subject(s): DDC classification:
  • 664.072 LAW
Item type: Lending Books
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Holdings
Item type Current library Collection Call number Status Notes Date due Barcode Item holds
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.072LAW (Browse shelf(Opens below)) Available $ 19.00 139499
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.072LAW (Browse shelf(Opens below)) Available $ 19.00 139500
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.072LAW (Browse shelf(Opens below)) Available $ 19.00 139501
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.072LAW (Browse shelf(Opens below)) Available $ 19.00 139502
Sheduled Reference Sheduled Reference Technology Library Reference Section Reference Collection 664.072LAW (Browse shelf(Opens below)) Available $ 19.00 139503
Total holds: 0

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