Amazon cover image

Image from Amazon.com

Normal view MARC view ISBD view

Sensory evaluation of food principles and practices

By:

Lawless, Harry T

Contributor(s):

heymann, Hildegarde

Series: Food science text seriesPublication details: New York Kluwer Academic/ Plenum Publishers 1998 1998Edition: Description: xiv,827p 26cmISBN:

083421752X

Subject(s):

Food science

DDC classification:

664.07 LAW

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 2 )
Comments ( 0 )

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Permanent Reference Materials	Makandura Library Reference Section	Permanent Reference Collection	664.07LAW (Browse shelf(Opens below))	Not for loan		59771
Schedule Reference Materials	Makandura Library Reference Section	Schedule Reference Collection	664.07 LAW (Browse shelf(Opens below))	Available		59772

Browsing Makandura Library shelves, Shelving location: Reference Section, Collection: Schedule Reference Collection Close shelf browser (Hides shelf browser)

Previous								Next
Previous	664.0685 ALL Food quality assurance	664.07 BEL Food chemistry	664.07 FOO Food safety management	664.07 LAW Sensory evaluation of food	664.07 MAI Maillard reactions in chemistry, food, and health	664.07 MIL Food chemistry	664.07 WEA The Food chemistry laboratory	Next

There are no comments on this title.

to post a comment.

Share

All Rights Reserved, Main Library Wayamba University of Sri Lanka, Kuliyapitiya, Sri Lanka.
Telephone: +94-372283169, Fax: +94-372283169 - Email:library@wyb.ac.lk
Designed and Maintaining by EMCL Ekanayake
Last Updated:03-10-2024

Powered by Koha