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| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocm43879019 |
| 003 |
OCoLC |
| 005 |
20141204194607.0 |
| 008 |
030821s1999 nyua b 000 0 eng d |
| 035 |
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|a (Sirsi) i9780834217522
|
| 040 |
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|a DLC
|c DLC
|d UV#
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| 020 |
|
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|a 083421752X
|
| 050 |
|
4 |
|a TX546
|b L38 1999
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| 082 |
0 |
0 |
|a 664/.07
|
| 100 |
1 |
|
|a Lawless, Harry T.
|
| 245 |
1 |
0 |
|a Sensory evaluation of food :
|b principles and practices /
|c Harry T. Lawless, Hildegarde Heymann.
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| 260 |
|
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|a New York :
|b Kluwer Academic/Plenum Publishers,
|c c1999.
|
| 300 |
|
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|a xvii, 827 p. :
|b il. ;
|c 26 cm.
|
| 500 |
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|a Publicado originalmente: New York : Chapman & Hall, c1998.
|
| 504 |
|
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|a Incluye bibliografías.
|
| 650 |
|
4 |
|a Alimentos
|x Evaluación sensorial.
|
| 700 |
1 |
2 |
|a Heymann, Hildegarde.
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
|
|a DGBUV
|
| 596 |
|
|
|a 19
|
| 942 |
|
|
|c LIBRO
|
| 999 |
|
|
|c 156460
|d 156460
|
