000 01274nam a2200325 a 4500
001 000098309
008 090721 2004 000 0 eng d
020 _a9780126726909
020 _a0126726906
038 _a100
039 9 _a201608111044
_bonrawee
_c201510062221
_dVLOAD
_c201205291329
_dVLOAD
_c201010071017
_danyada
_y200907211538
_zphandao
082 0 4 _a664.072
_bSTO 3rd ed.
100 1 _aStone, Herbert.
_960034
245 1 0 _aSensory evaluation practices /
_cby Herbert Stone and Joel L. Sidel.
250 _a3rd ed.
260 _aSan Diego, Calif. :
_bElsevier Academic Press,
_cc2004.
300 _axiv, 377 p. :
_bill. ;
_c26 cm.
440 _aFood Science and Technology ;
_vInternational Series.
_9125412
504 _aIncludes bibliographical references and index.
518 _aYE2010 M05
650 0 _aFood
_xSensory evaluation.
_9217
650 0 _aSensory evaluation.
_9124480
700 1 _aSidel, Joel L.
_960036
856 _uhttp://virtua.dss.go.th/cover/0126726906.gif
_2http
_nCover
856 _uhttp://lib3.dss.go.th/fulltext/c_book/663-665/664.072sto3rded.pdf
_2http
_nContent
856 _uhttp://lib3.dss.go.th/fulltext/index/663-665/664.072sto3rded.pdf
_2http
_nIndex
910 _a36368
920 _aFOOD AND FOOD TECHNOLOGY
942 _c1
999 _c23024
_d23024