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Sensory evaluation of food : principles and practices

By: Contributor(s): Material type: TextTextPublication details: Estados Unidos : Chapman & Hall, 1998Description: 819 p. : il. ; 26 cmISBN:
  • 0-412-99441-0
Subject(s): LOC classification:
  • TX 546 L38
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Holdings
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

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