| 000 | 01022cam a2200265 a 4500 | ||
|---|---|---|---|
| 001 | vtls003210251 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226114014.0 | ||
| 008 | 110218s1999 mdua 001 0 eng | ||
| 020 | _a9780834217522 (hbk.) | ||
| 020 | _a083421752X (hbk.) | ||
| 039 | 9 |
_a201103121106 _bpushpa _c201103101326 _dsiew_eng _c201102181513 _dVLOAD _y201009141500 _zmalathy |
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| 082 | 0 | 4 |
_a664.072 _bLAW 1999 |
| 100 | 1 |
_aLawless, Harry T. _950891 |
|
| 245 | 1 | 0 |
_aSensory evaluation of food : _bprinciples and practices / _cHarry T. Lawless, Hildegarde Heymann. |
| 260 |
_aGaithersburg, Md. : _bAspen Publishers, _b1999. |
||
| 300 |
_axvii, 827 p. : _bill. ; _c26 cm. |
||
| 490 | 1 | _aA Chapman & Hall food science book. | |
| 500 | _aOriginally published: New York : Chapman & Hall, 1998. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood _xSensory evaluation. _926673 |
|
| 700 | 1 |
_aHeymann, Hildegarde. _950892 |
|
| 830 | 0 |
_aChapman & Hall food science book _938865 |
|
| 920 | _aSHT : 151482 | ||
| 999 |
_c125470 _d125470 |
||