| 000 | 00735nam a2200217zi 4500 | ||
|---|---|---|---|
| 005 | 20200314100411.0 | ||
| 008 | 970106s1992 000 0 eng | ||
| 020 | _a0412429500 | ||
| 035 | _aMX001000643321 | ||
| 050 |
_aTP372.5 _bG85 |
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| 245 | 0 | 0 |
_aGuidelines for sensory analysis in food product development and quality control / _cEd. David h. lyon...[y otros.] |
| 264 | 1 |
_aLondon : _bChapman and Hall, _c1992 |
|
| 300 | _a131 páginas | ||
| 650 |
_aIndustria alimentaria _xControl de calidad |
||
| 650 |
_aAlimentos _xEvaluación sensorial |
||
| 700 |
_aLyon, David H. _d1956- _eeditor |
||
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
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| 999 |
_c7594 _d7594 |
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