Principles of Sensory Evaluation of Food
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Authors
-
G. Kamalanathan
Abstract
In the present day when the frontiers of availability and utilization of novel foods are scanned and modern technology is influencing family meal pattern, food acceptability plays a prominent role. A "food becomes useful only when it is accepted.Downloads
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Published
1967-10-01
How to Cite
Kamalanathan, G. (1967). Principles of Sensory Evaluation of Food. The Indian Journal of Nutrition and Dietetics, 4(4), 349–349. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/14285
Issue
Section
Book Review
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