Sensory evaluation practices / by Herbert Stone and Joel L. Sidel.
By: Stone, Herbert.
Contributor(s): Sidel, Joel L.Material type: BookSeries: Food Science and Technology ; International Series. Publisher: San Diego, Calif. : Elsevier Academic Press, c2004Edition: 3rd ed.Description: xiv, 377 p. : ill. ; 26 cm.ISBN: 9780126726909; 0126726906.Call number: 664.072 STO 3rd ed. Subject(s): Food -- Sensory evaluation | Sensory evaluationOnline resources: Click here to access online | Click here to access online | Click here to access online
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|Books||BSTI Textbook (FL2)||664.072 STO 3rd ed. (Browse shelf)||1||Available||3rd ed.||1000016745|
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|664.07 WOO Laboratory manual in food chemistry /||664.072 FOO Food texture design and optimization /||664.072 MOS Concept research in food product design and development /||664.072 STO 3rd ed. Sensory evaluation practices /||664.072 THI Molecular gastronomy : exploring the science of flavor /||664.07220 EAR Guide to quality management systems for the food industry /||664.082 BAT Food science : asymposium on quality & preservation of foods /|
Includes bibliographical references and index.