| 000 | 00989nam-a2200337-a-4500 | ||
|---|---|---|---|
| 003 | UIASF | ||
| 005 | 20240904135535.0 | ||
| 008 | 980313s1998 nyua rb 001 0 eng d | ||
| 010 | _a97003311 | ||
| 020 | _a0412994410 (alk. paper) | ||
| 035 | _z222600 (baja) | ||
| 035 | _aUIA0170767 | ||
| 040 |
_aDLC _bspa _cUIASF _dUIASF |
||
| 050 | 4 |
_aTX 546 _bL38.1998 |
|
| 082 | 0 | 4 |
_a664/.07 _220 |
| 100 | _aLawless, Harry T | ||
| 245 | 1 | 0 |
_aSensory evaluation of food : _bprinciples and practices / _cHarry T. Lawless, Hildegarde Heymann. |
| 260 |
_aNew York : _bChapman & Hall, _c1998. |
||
| 300 |
_xvii, 819 p. : _bil. ; _c26 cm. |
||
| 440 | 0 | _aFood science texts series | |
| 500 | _aIncluye glosario e índice. | ||
| 504 | _aIncluye referencias bibliográficas. | ||
| 650 | 4 |
_aAlimentos - _xEvaluación sensorial. |
|
| 700 | _aHeymann, Hildegarde | ||
| 905 | _a20 | ||
| 942 |
_cNEWBFXC1 _n1 |
||
| 980 |
_8128855 _gCESAR URIBE HERNANDEZ |
||
| 999 |
_c166432 _d166432 |
||