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Sensory properties of foods

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Dades bibliogràfiques
Autors principals:	Birch, G. G (Autor), Brennan, James G (Autor), Parker, K. J (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Londres Applied Science Publishers 1977
Matèries:	Alimentos Evaluación CONFITES Biotecnología Análisis químico
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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