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10093729 |
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20210117203011.0 |
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110802s2010 eng |
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|a 9781441964885
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|a eng
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| 100 |
1 |
|
|a Lawless, Harry T
|9 100142
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| 245 |
1 |
0 |
|a Sensory Evaluation of Food
|h [electronic resource]
|b Principles and Practices
|c by Harry T. Lawless, Hildegarde Heymann
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| 260 |
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|
|a New York, NY
|b Springer Science+Business Media, LLC
|c 2010
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| 300 |
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|b v.: digital
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| 490 |
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|a Food Science Text Series
|x 1572-0330
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| 650 |
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|a Chemistry
|9 11013
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| 650 |
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4 |
|a Neurosciences
|9 64031
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|a Food science
|9 64403
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| 650 |
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|a Chemistry
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| 650 |
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|a Food Science
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| 650 |
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|a Neurosciences
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|a Heymann, Hildegarde
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|a Food Science Text Series
|x 1572-0330
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|b ΠΑΤΡΑ
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|u http://dx.doi.org/10.1007/978-1-4419-6488-5
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