| 000 | 00798nmm a2200277Ia 4500 | ||
|---|---|---|---|
| 008 | 140908s9999 xx 000 0 und d | ||
| 020 | _a9781441964885, 978-1-4419-6488-5 | ||
| 040 | _aNISER LIBRARY | ||
| 041 | _aEnglish | ||
| 082 |
_a641.3, _b23 664 23 |
||
| 245 | _aSensory Evaluation of Food | ||
| 250 | _a2. | ||
| 260 |
_aNew York, NY _bSpringer New York, Imprint: Springer, _c2010. |
||
| 500 | _aChemistry and Materials Science (Springer-11644) | ||
| 650 | _aCell receptors | ||
| 650 | _aChemistry | ||
| 650 | _aChemistry | ||
| 650 | _aFood science | ||
| 650 | _aFood Science | ||
| 650 | _aNeurochemistry | ||
| 650 | _aNeurochemistry | ||
| 650 | _aReceptors | ||
| 700 | _aLawless, Harry T., author. | ||
| 856 | _uhttp://dx.doi.org/10.1007/978-1-4419-6488-5 | ||
| 942 | _cEB | ||
| 999 |
_c19677 _d19677 |
||