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240430s2021 waud grm ||||||eng d |
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|a Sistema de Bibliotecas de la Universidad de Costa Rica
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|a TFG 48645
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1 |
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|a Montero Díaz, María Laura
|d 1983-
|e Autor/a
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|a Application of emerging sensory methodologies to characterize ready-to-eat-meals /
|c by María Laura Montero Díaz ; advisor Carolyn Ross.
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|a Washington,
|c 2021.
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|a xviii, 194 páginas :
|b diagramas en blanco y negro.
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|a Tesis (doctor of philosophy)--Washington States University. School of Food Science, 2021
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|a Se considera un trabajo Final de Graduación del Sistema de Estudios de Posgrado, según oficio no. OAICE-529-2024
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|a EVALUACION SENSORIAL DE ALIMENTOS
|x METODOLOGIA
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| 650 |
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|a PROCESAMIENTO DE ALIMENTOS
|x EFECTO DE LA TEMPERATURA
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|a COMIDA PREPARADA
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| 650 |
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|a ALIMENTOS
|x ANALISIS
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| 650 |
0 |
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|a TECNOLOGIA DE ALIMENTOS
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| 700 |
1 |
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|a Ross, Carolyn
|e Director/a del TFG
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|a OAICE
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|a 2024-O
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|a Centro Catalográfico
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|a MELS -YAS
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