Basic Sensory Methods for Food Evaluation

Contributor(s): Material type: TextTextSeries: IDRC ; 277-cPublication details: Otawa : International Development Research Centre (IDRC), 1989.Description: x, 160 p. : il. ; 25 cmISBN:
  • 0889365636
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Item type Current library Collection Call number Status Date due Barcode
Libros Libros Biblioteca Pública de la UNLP Fondo general (BP) General Available DUN489571

Bibliografía, pp. 137-143

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