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The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, & quality assurance. This book shows "how-to" & is authored by a panel of industrial experts from one of the world's leading centers of ex…
Food hygiene, microbiology, and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
0
Type: Book
Food hygiene, microbiology, and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
0
Type: Book
