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| LEADER |
00855cam a2200241 7i4500 |
| 001 |
0000053514 |
| 005 |
20241220090000.0 |
| 020 |
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|a 9781441964885 (electronic book)
|
| 090 |
0 |
0 |
|a TX546
|b .L39 2010
|
| 100 |
1 |
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|a Lawless, Harry T
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| 245 |
1 |
0 |
|a Sensory evaluation of food :
|b principles and practices
|c Harry T. Lawless, Hildegarde Heymann.
|
| 300 |
|
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|a 1 online resource (xxiii, 596 pages):
|b text file, PDF.
|
| 336 |
|
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|a text
|2 rdacontent
|
| 337 |
|
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|a computer
|2 rdamedia
|
| 338 |
|
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|a online resource
|2 rdacarrier
|
| 490 |
0 |
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|a Food science text series
|
| 650 |
0 |
0 |
|a Electronic books
|
| 650 |
0 |
0 |
|a Food --
|x Sensory evaluation
|
| 700 |
1 |
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|a Piquero, Alexis R.
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| 700 |
1 |
|
|a Heymann, Hildegarde
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| 856 |
4 |
2 |
|u http://library.unisel.edu.my/web/guest/mylibrary
|
| 997 |
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|a Health Sciences, Faculty
|
| 999 |
|
|
|a EBO0000080
|b EBOOK
|c EBOOK
|e Electronic resources
|
