| 000 | 00810nam a2200253 a 4500 | ||
|---|---|---|---|
| 003 | MX-TeUDD | ||
| 005 | 20240622103147.0 | ||
| 008 | 030204s1997 nyuad gr 001 0 eng c | ||
| 020 | _a0824797884 | ||
| 040 |
_aMX-TeUDD _bspa _cMX-TeUDD |
||
| 050 | 0 | 4 |
_aTX546 _b.T4 1997 |
| 245 | 0 | 0 |
_aTechniques for analyzing food aroma / _cedición, Ray Marsili. |
| 260 |
_aNew York : _bMarcel Dekker, |
||
| 300 |
_a383 p. : _bil., gráf. ; _c24 cm. |
||
| 490 | 1 |
_aFood science and technology ; _v79 |
|
| 504 | _aIncluye referencias bibliográficas. | ||
| 650 | 4 |
_aAlimentos-Evaluación sensorial _9132032 |
|
| 650 | 4 |
_aAlimentos-Análisis _930967 |
|
| 700 | 1 |
_aMarsili, Ray, _eed. _9195526 |
|
| 830 | 0 |
_aFood science and technology ; _v79 _926140 |
|
| 905 | _aAcervo | ||
| 906 |
_aCuca _b20030204 |
||
| 942 |
_cBK01 _2lcc |
||
| 999 |
_c259533 _d259533 |
||
| 907 |
_c2 _dUlises Castrejon |
||