000			02890cam a22006617a 4500
999			_c57354
001			12103557
003			LIBRIS
005			20210407120231.0
008			110303s2010 xxua|||||b||||001 0|eng|c
020			_a9781441964878
040			_aBTCTA _beng _dYDXCP _dUAA _dMUU _dOg _ea
041			_aeng
082	0	4	_a664.07 _222
084			_aDodb _2kssb/8
084			_aPmb _2kssb/8
100	1		_aLawless, Harry T.
245	1	0	_aSensory evaluation of food : _bprinciples and practices / _cHarry T. Lawless, Hildegarde Heymann.
250			_a2nd ed.
264		1	_aNew York : _bSpringer, _c2010
300			_axxiii, 596 p. _bill. _c27 cm
340			_b27 cm
490	0		_aFood science text series, _x1572-0330
500			_5Ufa _aEj fjärrlån
504			_aIncludes bibliographical references and index.
650		7	_aSensorisk analys _xlivsmedel _2sao
650		0	_aFood _xSensory evaluation.
650		7	_afoods _2agrovoc
650		7	_aconsumer surveys _2agrovoc
650		7	_aorganoleptic analysis _2agrovoc
650		7	_asenses _2agrovoc
650		7	_aquality controls _2agrovoc
650		7	_astatistical methods _2agrovoc
700	1		_aHeymann, Hildegarde _eunspecifiedContributor _4oth
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942			_2z _cBOOK