| 000 | 00367nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 140113s9999 xx 000 0 und d | ||
| 082 | _a664:543.92 L2 | ||
| 100 | _aIndian Standard Institution | ||
| 245 | _aGuide for sensory evaluation of foods Part II. Optimum requirements | ||
| 260 |
_a1971 _bIndian Standard Institution _cNew Delhi |
||
| 300 | _a10 | ||
| 942 | _cBK | ||
| 999 |
_c58440 _d58440 |
||