Sensory science theory and applications in foods

著者

• Lawless, Harry T.
• Klein, Barbara P.
• Institute of Food Technologists
• International Union of Food Science and Technology

書誌事項

Sensory science theory and applications in foods

[edited by] Harry T. Lawless, Barbara P. Klein

（IFT basic symposium series / edited by Institute of Food Technologists）

M. Dekker, c1991

注記

Papers presented at the 14th annual basic symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology, held in Anaheim, Calif., on June 15-16, 1990

Includes bibliographical references and index

詳細情報

• NII書誌ID(NCID): BA53457493
• ISBN:
  • 0824785371
• LCCN: 91190403
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: x, 441 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TX546
  • DC20 : 664/.07
• 件名:
  • LCSH : Food -- Sensory evaluation -- Congresses
• 親書誌ID:
  • BA00666633