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  • Principles and Practices
    Harry T. Lawless; Hildegarde Heymann
    978-1-4419-6488-5
    2010
    Edition 2
    • The first volume of this book, which has not been updated since 1998, still remains a classroom and research favorite.
    • Sensory evaluation is a required class for any Food Science undergraduate major, and this has served for nearly a decade as one of the only texts.
    • Comprehensive in scholarship and represents divergent philosophies in the field in a balanced manner
    • Includes supplementary material: sn.pub/extras

    €419

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