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Number of Pages: Xxiii, 596 Pages
Publication Name: Sensory Evaluation of Food : Principles and Practices
Language: English
Publisher: Springer New York
Publication Year: 2010
Subject: Life Sciences / Neuroscience, Food Science, General, Chemistry / Organic
Item Weight: 52.7 Oz
Type: Textbook
Subject Area: Cooking, Technology & Engineering, Science
Item Length: 10 in
Author: Hildegarde Heymann, Harry T. Lawless
Item Width: 7 in
Series: Food Science Text Ser.
Format: Hardcover
