Principles of sensory evaluation of food
Material type:
TextSeries: Food science and technologyPublication details: Estados Unidos : Academic Press, 1965Description: 602 p. : tbs. ; 23 cmSubject(s): LOC classification: - TX 541 A53
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Préstamo | Biblioteca Pedro Arrupe | Acervo | TX 541 A53 (Browse shelf(Opens below)) | Available | 018993 |
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| TX 537 V53 La Vigilancia epidemiológica de la nutrición : nuevos conceptos y avances metodológicos | TX 537 V54 Elementary food science | TX 541 A5 Analytical methods of food authentication | TX 541 A53 Principles of sensory evaluation of food | TX 541 B32 Química de los alimentos / | TX 541 B32 Química de los alimentos / | TX 541 B32 Química de los alimentos / |
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