Sensory Evaluation of Food: Principles and Practices
Harry T. Lawless, Hildegarde Heymann (auth.)年:
1999
出版社:
Springer US
语言:
english
页:
842
ISBN 10:
1475764995
ISBN 13:
9781475764994
系列:
Food science text series
文件:
PDF, 25.13 MB
IPFS:
,
english, 1999
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