Sensory analysis - methodology - evaluation of food products by methods using scales =
Analyst sensorielle - me thodologie - e valuation des produits alimentaires par des me thodes utilisant des e chelles.
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Publication
1987 - International Organization for Standardization, Geneva, Switzerland
Language
English
Word Count
0 words, Guess
Page Count
0 pages
Identifiers
- Open LibraryOL14311240M
Classifications
- DDC664.07
Subjects
Series Statement
- ISO 4121 : 1987 (E)
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