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UPA Perpustakaan Universitas Jember

Sensory Evaluation of Food: Principles and Practices

Image of Sensory Evaluation of Food: Principles and Practices
BOPTN 2019

Availability
31029201902111OR 664.072 LAW s c.1Perpustakaan Pusat UNEJ (Tandon)Available
Detail Information

Series Title

Food Science Text Series

Call Number

OR 664.072 LAW s

Publisher

Springer : New York,

Collation

xxv, 596 hlm.: ill.,lamp.,tab.; 27 cm

Language

English

ISBN/ISSN

15720330

Classification

664.072

Detail Information

Content Type

Teks

Media Type

Buku

Carrier Type

-

Edition

Ed. 1, cet. 1

Specific Detail Info

Bibliografi: hlm. 549

Statement of Responsibility

No other version available