| Record ID | marc_loc_2016/BooksAll.2016.part06.utf8:27431531:787 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part06.utf8:27431531:787?format=raw |
LEADER: 00787cam a22002291 4500
001 65022766
003 DLC
005 19850422000000.0
008 790405s1965 nyua b 00010 eng
010 $a 65022766 //r853
050 0 $aTX541$b.A74
082 $a664.07
100 10 $aAmerine, M. A.$q(Maynard Andrew),$d1911-
245 10 $aPrinciples of sensory evaluation of food,$cby Maynard A. Amerine, Rose Marie Pangborn [and] Edward B. Roessler.
260 0 $aNew York,$bAcademic Press,$c1965.
300 $ax, 602 p.$billus.$c24 cm.
440 0 $aFood science and technology
504 $aIncludes bibliographies.
650 0 $aFood$xSensory evaluation.
650 0 $aFood$xAnalysis.
700 10 $aPangborn, Rose Marie,$ejoint author.
700 10 $aRoessler, Edward Biffer,$d1902-$ejoint author.