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| Chapter title |
Overview of Sensory Principles and Practices
|
|---|---|
| Chapter number | 19 |
| Book title |
Sensory Evaluation of Food
|
| Published by |
Springer, Boston, MA, January 1999
|
| DOI | 10.1007/978-1-4419-7452-5_19 |
| Book ISBNs |
978-1-4757-6499-4, 978-1-4419-7452-5
|
| Authors |
Harry T. Lawless, Hildegarde Heymann |