Sensory evaluation of food : statistical methods and procedures / Michael O'Mahony.
Material type:
TextSeries: Food science and technology (Marcel Dekker, Inc.) ; 16.Publication details: New York : M. Dekker, c1986.Description: xv, 487 p. : ill. ; 24 cmISBN: - 0824773373
- 664/.07 19
- TX546 .O43 1986
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
Loan - Normal on open shelf
|
UOE Main Library Open shelf | TX546 .O43 1986 (Browse shelf(Opens below)) | 20136472 | Available | 20136472 |
Total holds: 0
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| TX545 .B35 2009 Food Chemistry / | TX545 .B35 2009 Food Chemistry / | TX545 .R47 1997 Chemical changes in food during processing / | TX546 .O43 1986 Sensory evaluation of food : | TX551 B74 Food purchasing and preparation | TX551 .F69 1989 Food science nutrition and health | TX551 .M377 1991 McCance and Widdowson's the composition of foods. |
Includes index.
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