English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/103724
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

DC FieldValueLanguage
dc.contributor.authorJiménez, M. José-
dc.contributor.authorCanet, Wenceslao-
dc.contributor.authorÁlvarez, M. Dolores-
dc.date.accessioned2014-10-23T08:14:23Z-
dc.date.available2014-10-23T08:14:23Z-
dc.date.issued2013-
dc.identifierisbn: 978-1-62808-399-6-
dc.identifier.citationNew Developmentes in Sensory Processing Research: 1- 52 (2013)-
dc.identifier.urihttp://hdl.handle.net/10261/103724-
dc.publisherNova Science Publishers-
dc.rightsclosedAccess-
dc.titleChapter 1: Descriptive Sensory Analysis of Food: Conventional versus Innovative Methodologies-
dc.typecapítulo de libro-
dc.date.updated2014-10-23T08:14:23Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
Appears in Collections:(ICTAN) Libros y partes de libros
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show simple item record
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.