01305nam a2200325Ia 4500001001200000003000800012006001900020007001500039008004100054010001700095020001800112020001500130040002100145035002100166050002500187100002200212245009600234260006000330300002300390490004700413504006400460533015200524650004200676650002400718655002900742710001700771830004800788856012600836999001700962ebr10296396CaPaEBRm        u        cr cn|||||||||930524s1993    ctua    sb    001 0 eng d  z   93070222   z9780917678318  z0917678311  aCaPaEBRcCaPaEBR  a(OCoLC)60862387914aTS156.2b.G33 1993eb1 aGacula, Maximo C.10aDesign and analysis of sensory optimizationh[electronic resource] /cMaximo C. Gacula, Jr.  aTrumbull, Conn., USA :bFood & Nutrition Press,cc1993.  axi, 301 p. :bill.1 aPublications in food science and nutrition  aIncludes bibliographical references (p. 291-298) and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aQuality controlxStatistical methods. 0aSensory evaluation. 7aElectronic books.2local2 aebrary, Inc. 0aPublications in food science and nutrition.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10296396zAn electronic book accessible through the World Wide Web; click to view  c77323d77323