| 000 | 00858naa a2200253 i 4500 | ||
|---|---|---|---|
| 001 | 2000000632 | ||
| 005 | 20190621134824.0 | ||
| 007 | t | ||
| 008 | 000719s1986 usa 00010 eng d | ||
| 100 | 1 | 0 |
_aGovindarajan, V.S. _98066 |
| 245 | 1 | 0 |
_aCapsicum. Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli _cV.S. Govindarajan |
| 653 | _aPropiedades organolepticas | ||
| 653 | _aOlor | ||
| 653 | _aColor | ||
| 653 | _aQuimica | ||
| 653 | _aTecnologia | ||
| 653 | _aProduccion | ||
| 653 | _aCapsicum | ||
| 653 | _aAlimentos | ||
| 653 | _aCiencia alimentaria | ||
| 740 | 0 | 1 | _aCRC Critical Reviews in Food Science and Nutrition |
| 773 | 0 |
_tCRC Critical Reviews in Food Science and Nutrition _g(1986), nº 24(3), p. 245-355 |
|
| 999 |
_c9569 _d9569 |
||
| 830 | 0 | 1 |
_aCRC Critical Reviews in Food Science and Nutrition _910054 |