| 000 | 00509nam a2200181Ia 4500 | ||
|---|---|---|---|
| 003 | GCL | ||
| 008 | 140319s9999 xx 000 0 eng d | ||
| 040 |
_aGCL / _cGCL |
||
| 082 | 0 | 4 |
_a363.192 _bL G |
| 100 | 1 | _aLYON, DAVID H. | |
| 245 | 1 | 0 |
_aGUIDELINES FOR SENSORY ANALYSIS IN FOOD PRODUCT DEVELOPMENT AND QUALITY CONTROL / _cLYON, DAVID H. |
| 260 |
_a[S.N] : _bCHAPMAN & HALL ، _c1992 |
||
| 300 | _a131 P | ||
| 650 | 0 | 4 | _aFOOD |
| 650 | 0 | 4 | _aQUALITY CONTROL |
| 650 | 0 | 4 | _aFOOD PRODUCTION |
| 942 |
_2ddc _cBK |
||
| 999 |
_c17583 _d17583 |
||