| 000 | 01305nam a22004095i 4500 | ||
|---|---|---|---|
| 001 | 978-1-4419-6488-5 | ||
| 003 | DE-He213 | ||
| 005 | 20130515021039.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 100927s2010 xxu| s |||| 0|eng d | ||
| 020 |
_a9781441964885 _9978-1-4419-6488-5 |
||
| 024 | 7 |
_a10.1007/978-1-4419-6488-5 _2doi |
|
| 050 | 4 | _aTP248.65.F66 | |
| 072 | 7 |
_aTDCT _2bicssc |
|
| 072 | 7 |
_aTEC012000 _2bisacsh |
|
| 082 | 0 | 4 |
_a641.3 _223 |
| 082 | 0 | 4 |
_a664 _223 |
| 100 | 1 | _aLawless, Harry T. | |
| 245 | 1 | 0 |
_aSensory Evaluation of Food _h[electronic resource] : _bPrinciples and Practices / _cby Harry T. Lawless, Hildegarde Heymann. |
| 260 |
_aNew York, NY : _bSpringer New York, _c2010. |
||
| 300 | _bdigital. | ||
| 490 | 0 |
_aFood Science Text Series, _x1572-0330 |
|
| 650 | 0 | _aChemistry. | |
| 650 | 0 | _aNeurosciences. | |
| 650 | 0 | _aFood science. | |
| 650 | 1 | 4 | _aChemistry. |
| 650 | 2 | 4 | _aFood Science. |
| 650 | 2 | 4 | _aNeurosciences. |
| 700 | 1 | _aHeymann, Hildegarde. | |
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer eBooks | |
| 776 | 0 | 8 |
_iPrinted edition: _z9781441964878 |
| 830 | 0 |
_aFood Science Text Series, _x1572-0330 |
|
| 856 | 4 | 0 | _uhttp://dx.doi.org/10.1007/978-1-4419-6488-5 |
| 912 | _aZDB-2-CMS | ||
| 999 |
_c73153 _d73153 |
||