Sensory evaluation of food : principles and practices
by: Lawless, Harry T
The science of Thai cuisine : chemical properties and sensory attributes
| Main Author: | Sinsawasdi, Valeeratana K., |
|---|---|
| Other Authors: | Rattanapanone, Nithiya, Toschka, Holger Y. |
| Edition: | First edition. |
| Subjects: | |
| Online Access: |
http://library.unisel.edu.my/web/guest/mylibrary |