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Sensory evaluation of food : principles and practices / Harry T. Lawless, Hildegarde Heymann.

By: Contributor(s): Material type: TextTextSeries: Food science text SeriesPublication details: New York Springer 2010Edition: Second editionDescription: xxiii, 596 páginas ilustraciones, gráficas, tablas 27 cmContent type:
  • texto
Media type:
  • sin medio
Carrier type:
  • volumen
ISBN:
  • 9781441964878
Subject(s): LOC classification:
  • TX 546 L38 2010
Online resources:
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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 2010 (Browse shelf(Opens below)) Available 089982
Préstamo Biblioteca Pedro Arrupe Acervo TX 546 L38 2010 (Browse shelf(Opens below)) ej.2 Available 089980
Préstamo Biblioteca Pedro Arrupe Acervo TX 546 L38 2010 (Browse shelf(Opens below)) ej.3 Available 089981

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