| 000 | 01068nam a2200253zi 4500 | ||
|---|---|---|---|
| 005 | 20200318120240.0 | ||
| 008 | c 1991cipa eng0 12 | ||
| 035 | _aMX001000648527 | ||
| 050 |
_aTX546 _bS46 |
||
| 245 | 0 | 0 |
_aSensory science theory and applications in foods / _c[edited by] Harry t. lawless, Barbara p. klein |
| 264 | 1 |
_aNew York : _bM. Dekker, _cc1991 |
|
| 300 | _ax, 441 páginas | ||
| 490 | 0 |
_aIft basic symposium series ; _v[6] |
|
| 500 | _a"papers presented at the 14th annual basic symposium sponsored by the institute of food technologists and the international union of food science and technology, held in anaheim, calif., on june 15-16. 1990" | ||
| 650 |
_aAlimentos _xEvaluación sensorial _vCongresos |
||
| 700 |
_aLawless, Harry T. _eeditor |
||
| 700 |
_aKlein, Barbara P. _eeditor |
||
| 710 | _aInstitute of Food Technologists | ||
| 710 | 2 | _aInternational Union of Food Science and Technology | |
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
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| 999 |
_c1565 _d1565 |
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