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Food acceptability /
Gorde:
| Beste egile batzuk: | |
|---|---|
| Formatua: | Liburua |
| Hizkuntza: | ingelesa |
| Argitaratua: |
New York, N.Y. :
Elsevier Applied Science,
1989.
|
| Gaiak: | |
| Etiketak: |
Etiketa erantsi
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MARC
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| 001 | 00849499 | ||
| 003 | PWmBRO | ||
| 005 | 20240602101903.0 | ||
| 008 | 891003s1989 nyua b 00100 eng | ||
| 010 | |a 88901484 | ||
| 020 | |a 1851662561 | ||
| 090 | |b 664.07/F686 | ||
| 245 | 0 | 0 | |a Food acceptability / |c edited by David M.H. Thomson. |
| 260 | 0 | |a New York, N.Y. : |b Elsevier Applied Science, |c 1989. | |
| 263 | |a 8901 | ||
| 300 | |a xix, 502 p. | ||
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Food |x Psychological aspects. | |
| 700 | 1 | 0 | |a Thomson, David M. H. |
| 942 | |2 ddc | ||
| 952 | |0 0 |1 0 |4 0 |6 664_070000000000000_F686 |7 0 |8 MN |9 67529 |a ML015 |b ML015 |c MN |d 2024-06-02 |l 0 |o 664.07 F686 |p 070936 |r 2018-03-24 00:00:00 |w 2018-03-24 |y BK | ||
| 994 | 0 | 1 | |a T1001 070 936 |
| 999 | |c 49797 |d 49797 | ||