| 000 | 00810cam a2200277 a 4500 | ||
|---|---|---|---|
| 001 | 000102648 | ||
| 005 | 20240105135147.0 | ||
| 008 | 930426s1992 xxk r 000 0 eng d | ||
| 020 | _a0-412-42950-0 | ||
| 035 | _a184741 | ||
| 035 | _aUIA0102648 | ||
| 040 |
_aUIASF _cUIASF |
||
| 050 | 4 |
_aTP 372.5 _bG85.1992 |
|
| 245 | 0 | 0 |
_aGuidelines for sensory analysis in food product development and quality control / _ced. David H. Lyon... [et al.] |
| 260 |
_aLondon : _bChapman & Hall, _c1992 |
||
| 300 |
_axx, 131 p. ; _c23 cm |
||
| 500 | _aIncluye índice. | ||
| 650 | 4 |
_aAlimentos - _xIndustria y comercio - _xControl de calidad |
|
| 650 | 4 |
_aAlimentos - _xEvaluación sensorial |
|
| 700 | 1 | _aLyon, David H | |
| 905 | _a01 | ||
| 942 | 1 | _cNEWBFXC1 | |
| 999 |
_c101300 _d101300 |
||
| 980 |
_851 _gRonald RUIZ |
||