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| 007 | cr nn 008maaau | ||
| 008 | 100628s2009 nyu j eng d | ||
| 020 | _a9780387774084 (electronic bk.) | ||
| 039 | 9 |
_y06-28-2010 _zmuhaimin |
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_aTX556.M5 _bS478 2009 |
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| 245 | 0 | 4 |
_aThe sensory evaluation of dairy products _h[electronic resource] / _cedited by Stephanie Clark ... [et al.]. |
| 250 | _a2nd ed. | ||
| 260 |
_aNew York, NY : _bSpringer-Verlag New York, _c2009. |
||
| 300 |
_axv, 573 p. : _bill. (some col.), digital ; _c24 cm. |
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| 650 | 0 |
_aDairy products _xSensory evaluation. |
|
| 650 | 0 |
_aDairy products _xFlavor and odor. |
|
| 650 | 1 |
_aChemistry. _959425 |
|
| 650 | 2 | _aChemistry/Food Science, general. | |
| 650 | 2 | _aFood Science. | |
| 700 | 1 | _aClark, Stephanie. | |
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer eBooks | |
| 856 | 4 | 0 | _uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=http://dx.doi.org/10.1007/978-0-387-77408-4 |
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