Guidelines for sensory analysis in food product development and quality control / [edited by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell.
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TextPublication details: Gaithersburg, Md. : Aspen Publishers, 2000Edition: Second editionDescription: xxvii, 210 pages : illustratons ; 24 cmISBN: 0834216426Subject(s): Food industry and trade -- Quality control | Food -- Sensory evaluationLOC classification: TP 372.5 G85 2000 CAFSD RCOnline resources: Publisher description | Table of contents only
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MMSU College of Agriculture, Food and Sustainable Development | TP 372.5 G85 2000 CAFSD RC (Browse shelf(Opens below)) | Available | 37230 |
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| TP 370.4 H33 2019 CAFSD RC Handbook of food engineering / | TP 370.8 R47 2018 CAFSD RC Research methodology in food sciences : integrated theory and practice / | TP 372.5 A45 2004 CAFSD RC Food quality assurance : principles and practices / | TP 372.5 G85 2000 CAFSD RC Guidelines for sensory analysis in food product development and quality control / | TP 372.6 H83 2003 CAFSD RC Statistical quality control for the food industry / | TP 374 F66 2010 CAFSD RC Food packaging and shelf life : a practical guide / | TP 374 F66 2017 CAFSD RC Food packaging materials : testing & quality assurance / |
Includes bibliographical references (p. 195-200) and index.
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