| 000 | 00909cam-a2200277-a-4500 | ||
|---|---|---|---|
| 001 | 000257620 | ||
| 005 | 20240105142756.0 | ||
| 008 | 020218s2000 enka r 001 0 eng d | ||
| 020 | _a0834216426 | ||
| 035 | _a295714 | ||
| 040 |
_aUIASF _bspa _cUIASF |
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| 050 | 4 |
_aTP 372.5 _bG85.2000 |
|
| 245 | 0 | 0 |
_aGuidelines for sensory analysis in food product development and quality control / _c[edited by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell. |
| 250 | _a2nd ed. | ||
| 260 |
_aLondon :Gaithersburg, Md. : _bAspen, _c2000 |
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| 300 |
_axxvii, 210 p. engargoladas : _bil. ; _c23 cm. |
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| 500 | _aIncluye bibliografía (p. 195-200) e índice. | ||
| 650 | 0 |
_aAlimentos - _xIndustria y comercio - _xControl de calidad. |
|
| 650 | 0 |
_aAlimentos - _xEvaluación sensorial. |
|
| 700 | 1 | _aLyon, David H | |
| 905 | _a01 | ||
| 942 | 1 | _cNEWBFXC1 | |
| 999 |
_c230882 _d230882 |
||
| 980 |
_851 _gRonald RUIZ |
||