Principles of sensory evaluation of food

By:

Contributor(s):

Material type: Text

TextSeries: Food science and technologyPublication details: Estados Unidos : Academic Press, 1965Description: 602 p. : tbs. ; 23 cmSubject(s):

LOC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
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

There are no comments on this title.

to post a comment.