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SENSORY EVALUATION OF FOOD:Principles and Practices.
Material type:
TextPublication details: london springer international 2010Edition: 2nd edDescription: 596pISBN: - 9781441964878
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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Long Loan Books
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Main Campus Library General Stacks | General Collection Books | TX 546 .L38 1998 (Browse shelf(Opens below)) | 1 | Available | 14072/2018 | ||
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Long Loan Books
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Main Campus Library General Stacks | General Collection Books | TX 546 .L38 1998 (Browse shelf(Opens below)) | 2 | Available | 14074/2018 | ||
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Long Loan Books
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Main Campus Library General Stacks | General Collection Books | TX 546 .L38 1998 (Browse shelf(Opens below)) | 3 | Available | 14073/2018 |
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| TX 545 .F66 2010 FOOD ANALYSIS LABORATORY MANUAL. | TX 546 .L38 1998 SENSORY EVALUATION OF FOOD:Principles and Practices. | TX 546 .L38 1998 SENSORY EVALUATION OF FOOD:Principles and Practices. | TX 546 .L38 1998 SENSORY EVALUATION OF FOOD:Principles and Practices. | TX 551 .F56 1981 INTRODUCTION TO NUTRITION. | TX 551 .T9 1996 FOOD & NUTRITION | TX 612 .F74 2002 FRESH CUT FRUITS AND VEGETABLES:Science ,technology and market. |