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01020nam#a2200301#a#4500 |
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AR-BeUNQ |
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20171113073541.0 |
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011114s1999####xxu#################eng#d |
| 999 |
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|c 16826
|d 92213
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| 020 |
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|a 083421752X
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| 040 |
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|a AR-beUNQ
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| 099 |
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|a 12-L11
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| 100 |
1 |
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|a Lawless, Harry T
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| 245 |
0 |
0 |
|a Sensory evaluation of food: principles and practices
|c Harry T. Lawless. ; Hildegarde Heymann.
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| 260 |
|
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|a Gaithersburg :
|b Aspen,
|c 1999
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| 300 |
|
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|a xvii, 827 p. :
|b gráficos, tablas
|
| 594 |
|
|
|a INGENIERIA EN ALIMENTOS
|
| 595 |
|
|
|a EVALUACION SENSORIAL
|d 2017
|
| 650 |
|
7 |
|a TECNOLOGIA DE ALIMENTOS
|2 Spines
|
| 650 |
|
7 |
|a ORGANOS SENSORIALES
|2 Spines
|
| 650 |
|
7 |
|a PERCEPCION
|2 Spines
|
| 650 |
|
7 |
|a TECNICA DE EVALUACION
|2 toit
|
| 653 |
|
|
|a EVALUACION SENSORIAL
|
| 700 |
1 |
|
|a Heymann, Hildegarde
|
| 929 |
|
|
|a COMPRA
|b Alfagrama
|c Exp. 827-0056/01
|d 163,00
|e 20011114
|f patrimonio
|j 30883
|
| 929 |
|
|
|a COMPRA
|b Alfagrama
|c Exp. 827-0056/01
|d 163,00
|e 20011114
|f patrimonio
|j 30884
|
| 942 |
|
|
|c LIB
|n 0
|