| Rec.Status | n |
Bib.Stage | Normal |
Create | bat |
Modify | KANJANEE |
| Rec.Type | a |
Language | |
Entry d. | 2007/06/14 |
Update d. | 2012/11/14 |
| Bib.Level | m |
Pub Ctry. | |
Date1 | 2000 |
Date2 | 0 |
| Tag | Ind | Content |
|---|
| 001 | ## | 0000-1377 |
| 003 | ## | 0000-0741 |
| 016 | ## | M0050942 |
| 020 | ## | 0834216426 |
| 035 | ## | main000001377 |
| 082 | ## | 664.07 \bC296G 2000 |
| 100 | ## | Carpenter, Roland P |
| 245 | ## | Guidelines for sensory analysis in food product development and quality control /\cRoland P. Carpenter, David H. Hasdell, Terry A. Hasdell |
| 250 | ## | 2nd ed |
| 260 | ## | Gaithersbury, MD : \bAspen, \c2000 |
| 300 | ## | xxvii, 210 p : \bill |
| 650 | ## | Food \xSensory evaluation |
| 650 | ## | Food industry and trade \xQuality control |
| 690 | ## | Faculty of Science \xFood Technology |
| 700 | ## | Lyon, David H |
| 700 | ## | Hasdell, Terry A |
| 930 | ## | Reserved |
| 949 | ## | Central Library - 2nd floor - Reserve Shelf |
|
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