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Guidelines for sensory analysis in food product development and quality control [ed. by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell

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Material type: Text

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TextLanguage: eng Publication details: Gaithersburg, MD; Aspen Publishers, Inc.; 2000Edition: 2nd edDescription: XXVII, 210 p. diagr. ; 24 cmISBN:

0-8342-1642-6

Subject(s):

industrie alimentară -- controlul calității; analiza produselor alimentare; calitatea produselor alimentare; controlul alimentelor; analiză senzorială a produselor alimentare; produse alimentare

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lucrare de specialitate

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Biblioteca Universității "Dunărea de Jos" din Galați

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