Basic sensory methods for food evaluation

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Material type: Text

TextPublication details: Ottawa: IDRC, 1989.Description: 160p.: 24cmSubject(s):

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	Directorate of Library Services (UDSM)	ERB-Economic Research Bureau	ERB TX546.B37 (Browse shelf(Opens below))	Available		000000249164

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