| 000 | 00982nam a2200277zi 4500 | ||
|---|---|---|---|
| 005 | 20200314100450.0 | ||
| 008 | 030826c20002000xxua 000 0 eng d | ||
| 020 | _a0834216426 | ||
| 035 | _aMX001000968947 | ||
| 040 |
_aUNAMX _bspa _cUNAMX _dUNAMX |
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| 041 | _aSPA | ||
| 050 | 1 | 4 |
_aTP372.5 _bG85 2000 |
| 245 | 0 | 0 |
_aGuidelines for sensory analysis in food product development and quality control / _c[editado por] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell |
| 250 | _a2nd ed. | ||
| 264 | 1 |
_aGaithersburg, Maryland : _bAspen, _cc2000 |
|
| 300 |
_axxvii, 210 páginas : _bilustraciones |
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| 650 | 4 |
_aIndustria alimentaria _xControl de calidad |
|
| 650 | 4 |
_aAlimentos _xEvaluación sensorial |
|
| 700 | 1 |
_aLyon, David H. _d1956-, _eeditor |
|
| 700 | 1 |
_aCarpenter, Roland P., _eeditor |
|
| 700 | 1 |
_aHasdell, Terry A., _eeditor |
|
| 336 |
_atexto _2rdacontent |
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| 337 |
_asin medio _2rdamedia |
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| 338 |
_avolumen _2rdacarrier |
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| 999 |
_c11057 _d11057 |
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