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Basic Sensory Methods for Food Evaluation: B.M. Watts
Material type:
TextPublication details: Canada: International Development Research Centre, 1989.Description: x,160pISBN: - 0889365636
- 664.001
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Headquarters Lending Library General Collection | NFIC | 664.001 BAS (Browse shelf(Opens below)) | Withdrawn | 0016648 |
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| 664.0 IHE Integrated food science and technology : | 664.0 IHE Integrated food science and technology : | 664 MOD Modifying food texture : | 664.001 BAS Basic Sensory Methods for Food Evaluation: | 664.003 NON Non-equilibrium states and glass transitions in foods: | 664.07 IHE Integrated food science and technology for the tropics / | 664.07 LHE Intergrated food science and technology for the tropics |
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