| 000 | 01229nam a2200337uib4500 | ||
|---|---|---|---|
| 001 | 000140156 | ||
| 005 | 20240519155032.0 | ||
| 008 | 170817s2015 xxka fr 001 0 eng d | ||
| 020 | _a9781782423348 | ||
| 040 |
_aMx-ChUA _bspa _erda |
||
| 082 | 0 | 4 |
_a664.07 _bCHE 2015 |
| 100 | 1 |
_aChen, Jianshe _eedición |
|
| 245 | 1 | 0 |
_aModifying food texture _bvolume 2. Sensory analysis, consumer requirements and preferences _cedición Jianshe Chen |
| 264 |
_aReino Unido _bElsevier _c2015 |
||
| 300 |
_axxvi, 277 páginas _bilustraciones _c23 cm. |
||
| 336 |
_atexto _btxt _2rdacontent |
||
| 337 |
_ano mediado _bn _2rdamedia |
||
| 338 |
_avolumen _bnc _2rdacarrier |
||
| 490 | 1 |
_aWoodhead Publishing Series in Food Science, Technology and Nutrition _v284 |
|
| 504 | _aIncluye: Bibliografía e índice | ||
| 650 | 4 |
_aAlimentos _xtextura |
|
| 650 | 4 |
_aAlimentos _xevaluación sensorial |
|
| 830 | 0 | _aWoodhead Publishing Series in Food Science, Technology and Nutrition | |
| 905 | _aLibros | ||
| 944 | _aGLOBAL | ||
| 950 | _c20170817 | ||
| 950 | _c20190219 | ||
| 950 | _c20191014 | ||
| 950 | _c20230914 | ||
| 999 |
_c239857 _d239857 |
||