LEADER 00000cam a22004091? 4500 001 ocm02315417 005 20090715192736.0 008 790405s1965 nyua b 000 0 eng 010 65022766//r83 035 (OCoLC)2315417 040 DLC|beng|cDLC|dm.c.|dOCL 049 RIDM 050 0 TX541|b.A74 082 664.07 090 TX541 .A74 100 1 Amerine, Maynard A.|q(Maynard Andrew),|d1911-1998.|0https: //id.loc.gov/authorities/names/n79065230 245 10 Principles of sensory evaluation of food /|cby Maynard A. Amerine, Rose Marie Pangborn [and] Edward B. Roessler. 264 1 New York :|bAcademic Press,|c1965. 300 x, 602 pages :|billustrations ;|c24 cm. 336 text|btxt|2rdacontent 337 unmediated|bn|2rdamedia 338 volume|bnc|2rdacarrier 490 1 Food science and technology, a series of monographs, 1 504 Includes bibliographies. 650 0 Food|xSensory evaluation.|0https://id.loc.gov/authorities/ subjects/sh85050222 650 0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/ sh85050185 650 7 Food|xSensory evaluation.|2fast|0https://id.worldcat.org/ fast/930607 650 7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460 700 1 Pangborn, Rose Marie.|0https://id.loc.gov/authorities/ names/no2011082865 700 1 Roessler, Edward B.|q(Edward Biffer),|d1902-1993.|0https:/ /id.loc.gov/authorities/names/n50049055 830 0 Food science and technology (Academic Press) ;|0https:// id.loc.gov/authorities/names/n42011620|v1. 901 MARCIVE 20231220 935 175881 948 |d20220526|cMH|tcr 035-9project
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