IR
EN-33177
انگلیسی
IR
Sensory Evaluation of Food: Principles and Practices
[Book]
/ Harry T. Lawless, Hildegarde Heymann (auth.)
Verlag New York-Springer
, 2010.
Electronic
ENGINEERING, CHEMICAL
E-BOOK
Harry T. Lawless
ایران
Sensory Evaluation of Food: Principles and Practices
عادی
محرمانه
1598236.pdf
متن
old catalog
e
BL
1
a
Y
