Sensory science theory and applications in foods / 
edited by Harry T. Lawless and Barbara P. Klein. 
 - New York :  Marcel Dekker,  1991. 
 - 441 p. ;  23 cm. 
<br/><br/><label>ISBN: </label>0824785371 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Sensory evaluation.