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Lawless, H. T. Sensory evaluation of food : principles and practices / H. T. Lawless, H. Heymann. - Electronic text data. - New York, NY : Springer Science+Business Media LLC, 2010. - (Food science text series, ISSN 1572-0330). - URL: http://dx.doi.org/10.1007/978-1-4419-6488-5. - ISBN 978-1-4419-6488-5.
Рубрики:
Chemistry
Neurosciences
Food science
Chemistry
Food science
Neurosciences
Доп. точки доступа:
Heymann, H.
SpringerLink (Online service)
http://dx.doi.org/10.1007/978-1-4419-6488-5
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