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|a 664
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|a Basic Sensory Methods for Food Evaluation
|
| 260 |
|
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|a Otawa :
|b International Development Research Centre (IDRC),
|c 1989.
|
| 300 |
|
|
|a x, 160 p. :
|b il. ;
|c 25 cm.
|
| 490 |
0 |
|
|a IDRC ;
|v 277-c
|
| 500 |
|
|
|a Bibliografía, pp. 137-143
|
| 650 |
|
4 |
|a TECNOLOGIA DE ALIMENTOS
|9 6170
|
| 700 |
1 |
|
|a Watts, B. M.
|9 6171
|
| 700 |
1 |
|
|a Ylimaki, G. L.
|9 6172
|
| 700 |
1 |
|
|a Jeffery, L. E.
|9 6173
|
| 942 |
|
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|c 34
|d Miguel Kiperszmid
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|z a
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