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