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00000cam a2200000 a 4500 |
| 001 |
SCIDIR_on1266253970 |
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OCoLC |
| 005 |
20231120010602.0 |
| 006 |
m o d |
| 007 |
cr |n||||||||| |
| 008 |
210901s2022 enk o 000 0 eng d |
| 040 |
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|a YDX
|b eng
|e pn
|c YDX
|d N$T
|d EBLCP
|d OPELS
|d OCLCO
|d OCLCF
|d OCLCQ
|d OCLCO
|d K6U
|d OCLCQ
|d OCLCO
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| 019 |
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|a 1266909098
|a 1287277719
|a 1287865453
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| 020 |
|
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|a 9780128219683
|q (electronic bk.)
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| 020 |
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|a 0128219688
|q (electronic bk.)
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| 020 |
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|z 9780128219393
|
| 020 |
|
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|z 0128219394
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| 035 |
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|a (OCoLC)1266253970
|z (OCoLC)1266909098
|z (OCoLC)1287277719
|z (OCoLC)1287865453
|
| 050 |
|
4 |
|a HF5415.15
|
| 082 |
0 |
4 |
|a 658.5
|2 23
|
| 245 |
0 |
0 |
|a Non-food sensory practices /
|c edited by Anne-Marie Pens�e-Lh�eritier, Ir�ene Bacle and Julien Delarue.
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| 260 |
|
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|a Duxford :
|b Woodhead Publishing,
|c 2022.
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| 300 |
|
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|a 1 online resource
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
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| 650 |
|
0 |
|a Product management.
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| 650 |
|
0 |
|a Sensory evaluation.
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| 650 |
|
6 |
|a Produits commerciaux
|x Gestion.
|0 (CaQQLa)201-0030206
|
| 650 |
|
6 |
|a Analyse sensorielle.
|0 (CaQQLa)201-0017126
|
| 650 |
|
7 |
|a Product management
|2 fast
|0 (OCoLC)fst01078225
|
| 650 |
|
7 |
|a Sensory evaluation
|2 fast
|0 (OCoLC)fst01112612
|
| 700 |
1 |
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|a Pense-Lheritier, Anne-Marie.
|
| 700 |
1 |
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|a Bacle, Ir�ene.
|
| 700 |
1 |
|
|a Delarue, Julien.
|
| 776 |
0 |
8 |
|i Print version:
|z 9780128219683
|
| 776 |
0 |
8 |
|i Print version:
|z 0128219394
|z 9780128219393
|w (OCoLC)1158477468
|
| 830 |
|
0 |
|a Woodhead Publishing in food science, technology, and nutrition.
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780128219393
|z Texto completo
|
