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Sensory shelf life estimation of foo...

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Hough, Guillermo.

Sensory shelf life estimation of food products

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Sensory shelf life estimation of food productsauthor, Guillermo Hough.
作者:	Hough, Guillermo.
出版者:	Boca Raton :Taylor & Francis,2010.
面頁冊數:	1 online resource (264 p.)
附註:	"A CRC title."
標題:	FoodSensory evaluation.
電子資源:	Distributed by publisher. Purchase or institutional license may be required for access.
ISBN:	9781420092943 (e-book : PDF)

Sensory shelf life estimation of food products
Hough, Guillermo.

Sensory shelf life estimation of food products[electronic resource] /author, Guillermo Hough. - Boca Raton :Taylor & Francis,2010. - 1 online resource (264 p.)

"A CRC title."

Includes bibliographical references and index.

Mode of access: World Wide Web.

ISBN: 9781420092943 (e-book : PDF)Subjects--Topical Terms:

301507
Food
--Sensory evaluation.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TX546 / .H68 2010

Dewey Class. No.: 664.072 / H838

Sensory shelf life estimation of food products
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020 $a 9781420092912
035 $a CRC00E9291XPDF
040 $a FlBoTFG $c FlBoTFG
050 4 $a TX546 $b .H68 2010
082 4 $a 664.072 $b H838
100 1 $a Hough, Guillermo. $3 574964
245 1 0 $a Sensory shelf life estimation of food products $h [electronic resource] / $c author, Guillermo Hough.
260 $a Boca Raton : $b Taylor & Francis, $c 2010.
300 $a 1 online resource (264 p.)
500 $a "A CRC title."
504 $a Includes bibliographical references and index.
530 $a Also available in print edition.
538 $a Mode of access: World Wide Web.
650 0 $a Food $x Sensory evaluation. $3 301507
650 0 $a Food $x Shelf-life dating. $3 301153
650 0 $a Detectors. $3 197808
650 0 $a Food spoilage $x Risk assessment. $3 574965
650 0 $a Food $x Testing. $3 574966
650 0 $a Food industry and trade $x Quality control. $3 287543
655 7 $a Electronic books. $2 local. $3 214472
856 4 0 $u http://marc.crcnetbase.com/isbn/9781420092943 $q application/PDF $z Distributed by publisher. Purchase or institutional license may be required for access.

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