Principles of sensory evaluation of food by M.A. Amerine, et. al.
Series: Food science and technology series of monographsPublication details: New York Academic Press 1965Description: 602 pSubject(s):Item type | Current library | Call number | Status | Date due | Barcode |
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Books | Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | 664:543.9 A 512 P (Browse shelf(Opens below)) | Available | 122758 |
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664:543/545 H 252 M Modern food analysis | 664:543/545(02) L 487 L Laboratory handbook of methods of food analysis | 664:543.812 D257I Intermediate moisture foods | 664:543.9 A 512 P Principles of sensory evaluation of food | 664:543C42 Chemical and functional properties of food components | 664.54/.57 गु959अ अदरक | 664:54:577. F686 Food oxidants and antioxidants : |
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