| Record Type: |
Language materials, printed
: monographic
|
| Title Information: |
理論與實務 |
| Paralel Title: |
Principles and practice of sensory evaluation of food |
| Author: |
劉伯康, |
| Alternative Intellectual Responsibility: |
莊朝琪, |
| Place of Publication: |
新北市 |
| Published: |
新文京開發; |
| Year of Publication: |
2016 |
| Edition: |
二版 |
| Description: |
[10],526面 : 圖,表格 ; 26公分; |
| Subject: |
食品分析 - |
| [NT 15000223]: |
參考書目: 面517-525 |
| ISBN: |
978-986-430-118-8 平裝 新台幣495元 |
| [NT 15000415]: |
341.5 |