Author:
GOPALA KRISHNA A.G.,KHATOON S.,BABYLATHA R.
Subject
General Chemistry,Food Science
Reference17 articles.
1. M.A. AMERINE, R.M. PANGBORN, and E.B. ROESSLER, 1965,Principles of Sensory Evaluation of Food, p. 437 , Academic Press, New York, NY.
2. AOAC., 1980,Official Methods of Analysis, 12th Ed., p. 461 , Association of Official Analytical Chemists, Washington, DC.
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