Sensory Evaluation of Food
Material type:
Computer fileLanguage: English Publication details: New York, NY Springer New York, Imprint: Springer, 2010. Edition: 2ISBN: 9781441964885, 978-1-4419-6488-5Subject(s): Cell receptors | Chemistry | Chemistry | Food science | Food Science | Neurochemistry | Neurochemistry | ReceptorsDDC classification: 641.3, Online resources: Click here to access online
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
E(electronic)-Books
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NISER LIBRARY | 641.3, 23 664 23 (Browse shelf(Opens below)) | Available | E7535 |
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| 641.3, 23 664 23 Food Analysis Laboratory Manual | 641.3, 23 664 23 Food Analysis | 641.3, 23 664 23 Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment | 641.3, 23 664 23 Sensory Evaluation of Food | 641.3, 23 664 23 Mycotoxins and Their Metabolites in Humans and Animals | 641.3, 23 664 23 Food Engineering Interfaces | 641.3, 23 664 23 Introduction to Food Process Engineering |
Chemistry and Materials Science (Springer-11644)
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