| 000 | 00910nam a2200265zi 4500 | ||
|---|---|---|---|
| 005 | 20200314100450.0 | ||
| 008 | 030827c19991999mdua b 001 0 eng | ||
| 020 | _a083421752X | ||
| 035 | _aMX001000969123 | ||
| 040 |
_aOXF _bspa _cOXF _dAFU _dUBA _dUNAMX |
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| 041 | _aENG | ||
| 050 | 0 | 0 |
_aTX546 _bL38 |
| 100 | 1 |
_aLawless, Harry T., _eautor |
|
| 245 | 1 | 0 |
_aSensory evaluation of food : _bprinciples and practices / _cHarry T. Lawless, Hildegarde Heymann |
| 264 | 1 |
_aGaithersburg : _bAspen, _cc1999 |
|
| 300 |
_axvii, 827 páginas : _bilustraciones |
||
| 490 | 0 | _aA Chapman & Hall food science book | |
| 500 | _aPublicada originalmente en: New York : Chapman & Hall, 1998 | ||
| 650 | 0 |
_aAlimentos _xEvaluación sensorial |
|
| 700 | 1 |
_aHeymann, Hildegarde, _eeditor |
|
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 999 |
_c11060 _d11060 |
||