| 000 | 00927naa a2200229 i 4500 | ||
|---|---|---|---|
| 001 | 2000000392 | ||
| 005 | 20190621134804.0 | ||
| 007 | t | ||
| 008 | 991215s1991 gbr 00010 eng d | ||
| 100 | 1 | 0 |
_aGovindarajan, V.S. _98066 |
| 245 | 1 | 0 |
_aCapsicum. Production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences _cV.S. Govindarajan and M.N. Sathyanarayana |
| 653 | _aCiencia alimentaria | ||
| 653 | _aAlimentos | ||
| 653 | _aConsumo | ||
| 653 | _aPropiedades medicinales | ||
| 653 | _aAlimentacion humana | ||
| 653 | _aCapsicum | ||
| 700 | 1 | 1 |
_aSathyanarayana, M.N. _98067 |
| 740 | 0 | 1 | _aCRC Critical Reviews in Food Science and Nutrition |
| 773 | 0 |
_tCRC Critical Reviews in Food Science and Nutrition _g(1991), nº 29(6), p. 435-474 |
|
| 999 |
_c9329 _d9329 |
||
| 830 | 0 | 1 |
_aCRC Critical Reviews in Food Science and Nutrition _910054 |