Sensory evaluation of food : principles and practices /
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Libro |
| Publicado: |
New York :
Aspen,
1999.
|
| Materias: | |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
MARC
| LEADER | 00000nam a2200000uu 4500 | ||
|---|---|---|---|
| 001 | SJ012784 | ||
| 003 | BCENT | ||
| 005 | 20090908022628.0 | ||
| 008 | 000221 en | ||
| 035 | \ | \ | |a (BCENT)12811 |
| 020 | |a 0-8342-1752-X | ||
| 041 | 0 | |a EN | |
| 080 | |a 664.07 | ||
| 100 | 1 | |a Lawless, Harry T. | |
| 245 | 1 | 0 | |a Sensory evaluation of food : |b principles and practices / |c Harry T. Lawless, Hildegarde Heymann. |
| 260 | |a New York : |b Aspen, |c 1999. | ||
| 300 | |a xvii, 827 p. ; |c 25 cm. | ||
| 650 | 4 | |a ALIMENTOS | |
| 650 | 4 | |a COMPOSICION DE LOS ALIMENTOS | |
| 700 | 1 | |a Heymann, Hildegarde | |
| 850 | |a BCENT | ||
| 852 | 1 | |a San Juan |b BCENT |h 664.07, L418 |p 027597 | |