| Record ID | marc_loc_2016/BooksAll.2016.part11.utf8:108268512:897 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part11.utf8:108268512:897?format=raw |
LEADER: 00897cam a2200229 i 4500
001 78320960
003 DLC
005 19850517000000.0
008 781019s1977 enka b 10100 eng
010 $a 78320960 //r852
050 0 $aTX546$b.S46
082 $a664/.07
245 00 $aSensory properties of foods /$cedited by G. G. Birch, J. G. Brennan and K. J. Parker.
260 0 $aLondon :$bApplied Science Publishers,$c1977.
300 $axi, 326 p. :$bill. ;$c23 cm.
500 $a"An industry-university co-operation symposium organised under the auspices of the National College of Food Technology, University of Reading."
504 $aIncludes bibliographical references and index.
650 0 $aFood$xSensory evaluation$xCongresses.
700 10 $aBirch, G. G.$q(Gordon Gerard)
700 10 $aBrennan, J. G.
700 10 $aParker, K. J.$q(Kenneth John)
710 20 $aNational College of Food Technology.