GUIDELINES FOR SENSORY ANALYSIS IN FOOD PRODUCT DEVELOPMENT AND QUALITY CONTROL 2/E (PB)

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GUIDELINES FOR SENSORY ANALYSIS IN FOOD PRODUCT DEVELOPMENT AND QUALITY CONTROL 2/E (PB)

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Description

Author: CARPENTER

Publisher: MISCELLANEOUS

Subject: FOOD SCIENCE

ISBN: 9780834216426

Additional information

Weight 0.7 kg
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