Métodos sensoriales básicos para la evaluación de alimentos
Material type:
TextSeries: IDRC-2775 | IDRC-2775Publication details: Ottawa, Canada : Centro Internacional de Investigaciones para el Desarrollo, 1992Description: 170 pSubject(s): DDC classification: - 641.1 W38y
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca Central Planta principal - Colección General | General | 641.1 W38y (Browse shelf(Opens below)) | Available (Préstamo 15 días) | 33724000276556 |
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CONVERSION 10 20130109 UCH01 1304
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