Methods to Assess Quality and Stability of Oils and Fat Containing Foods : Sensory Evaluation of Margarine /
Vaisey-Genser, M.,
Methods to Assess Quality and Stability of Oils and Fat Containing Foods : Sensory Evaluation of Margarine / by M. Vaisey-Genser and B.K. Vane - Champaign, Illinois : AOCS Press, 1995 - 31 pages
Original from book
Food adulteration and inspection
Food industry and trade--Quality control
Oils and fats, Edible--Quality control
Methods to Assess Quality and Stability of Oils and Fat Containing Foods : Sensory Evaluation of Margarine / by M. Vaisey-Genser and B.K. Vane - Champaign, Illinois : AOCS Press, 1995 - 31 pages
Original from book
Food adulteration and inspection
Food industry and trade--Quality control
Oils and fats, Edible--Quality control