Guidelines for sensory analysis in food product development and quality control / 
[edited by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell. 
 - Second edition  
 - Gaithersburg, Md. :  Aspen Publishers,  2000. 
 - xxvii, 210 pages  :  illustratons ;  24 cm. 
<br/><br/>Includes bibliographical references (p. 195-200) and index. 
<br/><br/><label>ISBN: </label>0834216426 
<br/><br/><label>LCCN: </label>99027341  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Quality control.<br/>Food--Sensory evaluation.
<br/><br/><label>LC Class. No.: </label>TP 372.5 G85 2000 CAFSD RC