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Principles of sensory evaluation of food

By: Contributor(s): Material type: TextTextSeries: Food science and technology: a series of monographsPublication details: 1965 New York Academic PressDescription: x, 602pSubject(s):
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Item type Current library Call number Status Notes Date due Barcode
Books Books Icar, Library, Krishi Anusandhan Bhawan 613.2:612.84/.87 AME-P (Browse shelf(Opens below)) Available A19037 KAB014564

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