| 000 | 00728nam a2200193Ia 4500 | ||
|---|---|---|---|
| 005 | 20241120194029.0 | ||
| 008 | 241119s9999||||xx |||||||||||||| ||und|| | ||
| 020 | _a0-8342-1642-6 | ||
| 041 | _aENG | ||
| 082 |
_a664.07 _bCAR |
||
| 100 | _aRoland P. Carpenter | ||
| 245 | 0 | _aGuidelines for Sensory Analysis in Food Product Development and Quality Control | |
| 260 |
_aMaryland _bAspen Publication _c2000 |
||
| 300 | _a210p | ||
| 504 | _aRoland P. Carpenter; David H. Lyon & Terry A. Hasdell: Guidelines for Sensory Analysis in Food Product Development and Quality Control. Maryland. Aspen Publication, 2000. 0-8342-1642-6--(664.07CAR) | ||
| 546 | _aENGLISH | ||
| 700 | _a David H. Lyon Terry A. Hasdell | ||
| 942 | _cBK | ||
| 999 |
_c46406 _d46406 |
||