Please use this identifier to cite or link to this item:
http://tdudspace.texicon.in:8080/jspui/handle/123456789/233Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lawless, Harry T. | - |
| dc.contributor.author | Heymann, Hildegarde | - |
| dc.date.accessioned | 2023-01-24T09:54:27Z | - |
| dc.date.available | 2023-01-24T09:54:27Z | - |
| dc.date.issued | 2010 | - |
| dc.identifier.isbn | 978-1-4419-6487-8 | - |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/233 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer Science+Business Media | en_US |
| dc.subject | Food Science | en_US |
| dc.title | Sensory Evaluation of Food - Principles and Practices - 2nd edn. | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Springer Books | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2010_Book_SensoryEvaluationOfFood.pdf Restricted Access | 8.98 MB | Adobe PDF | View/Open Request a copy |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.