Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.

By: Lawless, Harry TContributor(s): Heymann, Hildegarde | Ohio Library and Information NetworkMaterial type: TextTextSeries: Food science texts series ; 5999.Publisher: New York : Springer, 2010Edition: 2nd ed; 2nd edDescription: 1 online resource (xxiii, 596 pages) : illustrations (some color)Content type: text Media type: computer Carrier type: online resourceISBN: 1441964886 (ebook); 9781441964885 (ebook)Subject(s): Food -- Sensory evaluationGenre/Form: Electronic books. Additional physical formats: Print version:: Sensory evaluation of food.LOC classification: TX546 | .L39 2010ebOnline resources: Click here to access online | Click here to access online | SpringerLink Connect to resource (off-campus) In: OhioLINK electronic book center (Online) In: SpringerLINK
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e-Books e-Books Main Library -University of Zimbabwe
Main Hall Computers
Click on Online resources to access the e-Book TX546 (Browse shelf(Opens below)) Available

Includes bibliographical references and indexes

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