| 000 | 00656cam a2200229 4500 | ||
|---|---|---|---|
| 001 | u229002 | ||
| 003 | SIRSI | ||
| 008 | 900608b1965 ad r eng | ||
| 040 | _cMX-MeUAM | ||
| 041 | 1 | _aeng | |
| 050 | 4 |
_aTX541 _bA54 |
|
| 100 | 1 |
_aAmerine, M. A. (Maynard Andrew), _d1911-. |
|
| 245 | 1 | 0 |
_aPrinciples of sensory evaluation of food / _cby Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler. |
| 260 | _c1965. | ||
| 300 |
_ax, 602 p. ; _c 24 cm. |
||
| 490 | 0 | _aFood science and technology. | |
| 690 |
_aAlimentos _xAnalisis. |
||
| 700 | 1 | _aPangborn, Rosa Marie. | |
| 700 | 1 | _aRoeseler, Edward B. | |
| 596 | _a2 | ||
| 942 | _cLIBRO | ||
| 999 |
_c84937 _d84937 |
||