LEADER 00000cam a2200649Ia 4500 
001    ocn123437026 
003    OCoLC 
005    20160527040939.2 
006    m     o  d         
007    cr cnu---unuuu 
008    070424s2004    ne a    ob    001 0 eng d 
019    154703472|a162577049|a648174585|a814490585|a823138525
       |a823858320|a823928509|a824117477|a824170849 
020    9780080474359|q(electronic book) 
020    0080474357|q(electronic book) 
020    9780126726909 
020    0126726906 
020    128090285X 
020    9781280902857 
020    |z0126726906 
035    (OCoLC)123437026|z(OCoLC)154703472|z(OCoLC)162577049
       |z(OCoLC)648174585|z(OCoLC)814490585|z(OCoLC)823138525
       |z(OCoLC)823858320|z(OCoLC)823928509|z(OCoLC)824117477
       |z(OCoLC)824170849 
037    91293:91291|bElsevier Science & Technology|nhttp://
       www.sciencedirect.com 
040    N$T|beng|epn|cN$T|dOCLCQ|dE7B|dOCLCQ|dDEBBG|dMERUC|dOCLCO
       |dOCLCQ|dOCLCF|dOCLCQ|dNLGGC|dYDXCP|dOCLCQ|dOPELS|dIDEBK
       |dOCLCQ 
049    RIDW 
050  4 TX546|b.S76 2004eb 
072  7 TEC|x012000|2bisacsh 
072  7 TDCT|2bicssc 
082 04 664/.072|222 
090    TX546|b.S76 2004eb 
100 1  Stone, Herbert.|0https://id.loc.gov/authorities/names/
       n84058813 
245 10 Sensory evaluation practices /|cHerbert Stone and Joel L. 
       Sidel. 
264  1 Amsterdam ;|aBoston :|bElsevier Academic Press,|c[2004] 
264  4 |c©2004 
300    1 online resource (xiv, 377 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food science and technology international series 
504    Includes bibliographical references (pages 345-364) and 
       index. 
505 0  SENSORY EVALUATION PRACTICES; Food Science and Technology;
       Contents; Foreword; Preface, First Edition; Preface, 
       Second Edition; Preface, Third Edition; About the Authors;
       Introduction to Sensory Evaluation; The Organization and 
       Operation of a Sensory Evaluation Program; Measurement; 
       Test Strategy and the Design of Experiments; 
       Discrimination Testing; Descriptive Analysis; Affective 
       Testing; Special Problems; Epilogue; References; Index; 
       Food Science and Technology. 
520    This book will provide useful information for consumer 
       products and food industry personnel involved in the 
       production and marketing of foods, beverages, cosmetics, 
       paper products, and fragrances. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food|xSensory evaluation.|0https://id.loc.gov/authorities/
       subjects/sh85050222 
650  7 Food|xSensory evaluation.|2fast|0https://id.worldcat.org/
       fast/930607 
655  4 Electronic books. 
700 1  Sidel, Joel L.|0https://id.loc.gov/authorities/names/
       n84058814 
776 08 |iPrint version:|aStone, Herbert.|tSensory evaluation 
       practices.|dAmsterdam ; Boston : Elsevier Academic Press, 
       ©2004|z0126726906|z9780126726909|w(DLC)  2004040480
       |w(OCoLC)54407651 
830  0 Food science and technology international series.|0https:/
       /id.loc.gov/authorities/names/n94037846 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=189495|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20160615|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID