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 |
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