00482nam a2200133Ia 4500008004100000082002000041100003200061245007200093260004900165300000700214942000700221952010300228999001700331140113s9999    xx            000 0 und d  a664:543.92   L2  aIndian Standard Institution  aGuide for sensory evaluation of foods Part II. Optimum requirements  a1971bIndian Standard InstitutioncNew Delhi  a10  cBK  00104070aVTLbVTLd2014-01-13l0o664:543.92   L2pVBK1761r2014-01-13 00:00:00w2014-01-13yBK  c58440d58440