Sensory evaluation of food — Statistical methods and procedures: by Michael O'Mahoney, Marcel Dekker Inc., New York and Basel. (Vol. 16 in Dekker's Food Science and Technology Series). 1986. 512 pp. Price: $85 USA and Canada; $102 elsewhere

✍ Scribed by Ronald Jowitt

• Book ID: 103633525
• Publisher: Elsevier Science
• Year: 1987
• Tongue: English
• Weight: 150 KB
• Volume: 6
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/0260-8774(87)90009-4