| 000 | 01305nam a2200325Ia 4500 | ||
|---|---|---|---|
| 001 | ebr10296396 | ||
| 003 | CaPaEBR | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 930524s1993 ctua sb 001 0 eng d | ||
| 010 | _z 93070222 | ||
| 020 | _z9780917678318 | ||
| 020 | _z0917678311 | ||
| 040 |
_aCaPaEBR _cCaPaEBR |
||
| 035 | _a(OCoLC)608623879 | ||
| 050 | 1 | 4 |
_aTS156.2 _b.G33 1993eb |
| 100 | 1 | _aGacula, Maximo C. | |
| 245 | 1 | 0 |
_aDesign and analysis of sensory optimization _h[electronic resource] / _cMaximo C. Gacula, Jr. |
| 260 |
_aTrumbull, Conn., USA : _bFood & Nutrition Press, _cc1993. |
||
| 300 |
_axi, 301 p. : _bill. |
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| 490 | 1 | _aPublications in food science and nutrition | |
| 504 | _aIncludes bibliographical references (p. 291-298) and index. | ||
| 533 |
_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2011. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries. |
||
| 650 | 0 |
_aQuality control _xStatistical methods. |
|
| 650 | 0 | _aSensory evaluation. | |
| 655 | 7 |
_aElectronic books. _2local |
|
| 710 | 2 | _aebrary, Inc. | |
| 830 | 0 | _aPublications in food science and nutrition. | |
| 856 | 4 | 0 |
_uhttp://site.ebrary.com/lib/rucke/Doc?id=10296396 _zAn electronic book accessible through the World Wide Web; click to view |
| 999 |
_c77323 _d77323 |
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