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00000cam a2200000 7i4500 |
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| 008 |
110525s2010 nyu eng |
| 020 |
|
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|a 1441964878 (hardcover : alk. paper)
|
| 020 |
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|a 1441964886 (e-book)
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| 020 |
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|a 9781441964878 (hardcover : alk. paper)
|
| 020 |
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|a 9781441964885 (e-book)
|
| 050 |
0 |
0 |
|a TX546
|b .L39 2010
|
| 090 |
0 |
0 |
|a TX546
|b .L39 2010
|
| 100 |
1 |
|
|a Lawless, Harry T.
|e author
|
| 245 |
1 |
0 |
|a Sensory evaluation of food
|b principles and practices
|c Harry T. Lawless, Hildegarde Heymann
|
| 250 |
|
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|a 2nd ed
|
| 260 |
|
|
|a New York
|b Springer
|c c2010
|
| 300 |
|
|
|a vii, 596 p.
|b ill
|c 26 cm
|
| 490 |
1 |
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|a Food science text series
|
| 650 |
|
0 |
|a Food
|x Sensory evaluation
|
| 700 |
1 |
|
|a Heymann, Hildegarde
|e author
|
| 999 |
|
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|a 1000139796
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
|
|a 1000172402
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|