Guidelines for sensory analysis in food product development and quality control / 
[editado por] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell 
 - 2nd ed. 
 - xxvii, 210 páginas :  ilustraciones 
<br/><br/><label>ISBN: </label>0834216426 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Industria alimentaria--Control de calidad<br/>Alimentos--Evaluación sensorial
<br/><br/><label>LC Class. No.: </label>TP372.5  / G85 2000