000424987 000__ 01251cam\a2200337Ia\4500 000424987 001__ 424987 000424987 005__ 20210513145950.0 000424987 006__ m\\\\\\\\u\\\\\\\\ 000424987 007__ cr\cn||||||||| 000424987 008__ 930524s1993\\\\ctua\\\\sb\\\\001\0\eng\d 000424987 010__ $$z 93070222 000424987 020__ $$z9780917678318 000424987 020__ $$z0917678311 000424987 035__ $$a(CaPaEBR)ebr10296396 000424987 035__ $$a(OCoLC)647763331 000424987 040__ $$aCaPaEBR$$cCaPaEBR 000424987 05014 $$aTS156.2$$b.G33 1993eb 000424987 1001_ $$aGacula, Maximo C. 000424987 24510 $$aDesign and analysis of sensory optimization$$h[electronic resource] /$$cMaximo C. Gacula, Jr. 000424987 260__ $$aTrumbull, Conn., USA :$$bFood & Nutrition Press,$$cc1993. 000424987 300__ $$axi, 301 p. :$$bill. 000424987 4901_ $$aPublications in food science and nutrition 000424987 504__ $$aIncludes bibliographical references (p. 291-298) and index. 000424987 506__ $$aAccess limited to authorized users. 000424987 650_0 $$aQuality control$$xStatistical methods. 000424987 650_0 $$aSensory evaluation. 000424987 655_7 $$aElectronic books.$$2lcsh 000424987 830_0 $$aPublications in food science and nutrition. 000424987 852__ $$bebk 000424987 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10296396$$zOnline Access 000424987 909CO $$ooai:library.usi.edu:424987$$pGLOBAL_SET 000424987 980__ $$aEBOOK 000424987 980__ $$aBIB 000424987 982__ $$aEbook 000424987 983__ $$aOnline