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20061023083437.0 |
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061012s2000 xxu ||||| eng |
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|a 0834216426
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|a 8651483
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|a Sistema de Bibliotecas de la Universidad de Costa Rica
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|a eng
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082 |
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|a 664.07
|b C296g2
|2 21
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100 |
1 |
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|a Carpenter, Roland P.
|e Autor/a
|4 aut
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245 |
1 |
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|a Guidelines for sensory analysis in food product development and quality control /
|c Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
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250 |
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|a 2. edition
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260 |
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|a Gaithersburg, Md. :
|b Aspen,
|c 2000.
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300 |
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|a xxvii, 210 páginas :
|b ilustraciones
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650 |
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|a ALIMENTOS
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650 |
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|x INDUSTRIA Y COMERCIO
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650 |
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|x CONTROL DE CALIDAD
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650 |
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|a EVALUACION SENSORIAL DE ALIMENTOS
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700 |
1 |
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|a Lyon, David
|e Autor/a
|4 aut
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700 |
1 |
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|a Hasdell, Terry A.
|e Autor/a
|4 aut
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900 |
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|a 2006
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912 |
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|a 23-OCT-2006 - BARQUERO SANABRIA, PAOLA
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917 |
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|a 12-OCT-2006 - CAMACHO ALFARO, ROSA ISELA
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949 |
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|a PB -AM
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916 |
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|a Centro Catalográfico
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