Sensory evaluation of food : principles and practices
Material type:
TextPublication details: Estados Unidos : Chapman & Hall, 1998Description: 819 p. : il. ; 26 cmISBN: - 0-412-99441-0
- TX 546 L38
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Préstamo | Biblioteca Pedro Arrupe | Acervo | TX 546 L38 (Browse shelf(Opens below)) | Ej. 1 | Available | 045385 |
Browsing Biblioteca Pedro Arrupe shelves, Collection: Acervo Close shelf browser (Hides shelf browser)
| TX 546 A59 La Evaluación sensorial de los alimentos en la teoría y la práctica | TX 546 G36 2017 Manual de evaluación sensorial para procesos de manufactura de alimentos / | TX 546 J45 Sensory evaluation of food : theory and practice | TX 546 L38 Sensory evaluation of food : principles and practices | TX 546 L38 2010 Sensory evaluation of food : principles and practices / | TX 546 L38 2010 Sensory evaluation of food : principles and practices / | TX 546 L38 2010 Sensory evaluation of food : principles and practices / |
There are no comments on this title.