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Sensory science theory and applications in foods / [edited by] Harry T. Lawless, Barbara P. Klein.
Tipo de material:![Texto](/opac-tmpl/lib/famfamfam/BK.png)
- 0824785371
- 664/.07 20
- TX 546 R37.1991
Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Estado | Fecha de vencimiento | Código de barras | |
---|---|---|---|---|---|---|---|
Libros | Biblioteca Francisco Xavier Clavigero Acervo | Acervo General | TX 546 R37.1991 (Navegar estantería(Abre debajo)) | Disponible | 244690 |
Navegando Biblioteca Francisco Xavier Clavigero estanterías, Ubicación en estantería: Acervo, Colección: Acervo General Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
TX 546 L38.1998 Sensory evaluation of food : principles and practices / | TX 546 M67 Product testing and sensory evaluation of foods : marketing and R&D approaches / | TX 546 M67 Product testing and sensory evaluation of foods : marketing and R&D approaches / | TX 546 R37.1991 Sensory science theory and applications in foods / | TX 546 S76.1993 Sensory evaluation practices / | TX 546 T43.1997 Techniques for analyzing food aroma / | TX 546 T5513.2006 Molecular gastronomy : exploring the science of flavor / |
"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."