Basic sensory methods for food evaluation: By B. M. Watts, G. L. Ylimaki, L. E. Jeffery and L. G. Elias. International Development Research Centre, PO Box 8500, Ottawa, Canada K1G 3H9. 1989. ISBN 0-88936-563-6. x + 160 pp.

✍ Scribed by P.N. Hobson

• Publisher: Elsevier Science
• Year: 1990
• Tongue: English
• Weight: 55 KB
• Volume: 33
• Category: Article
• ISSN: 0269-7483
• DOI: 10.1016/0269-7483(90)90008-g