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|a (OCoLC)1422054614
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|a DGITA
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|a 9789586517782
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|z 9789586517744
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|a SB267 ebook
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1 |
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|a Quintana Fuentes, Lucas Fernando,
|e author.
|
| 245 |
1 |
0 |
|a Evaluación integral de la calidad sensorial del cacao /
|c autores, Lucas Fernando Quintana Fuentes, Alberto García Jerez.
|
| 264 |
|
1 |
|a Bogotá, D.C. :
|b Sello Editorial UNAD,
|c [2021]
|
| 300 |
|
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|a 1 online resource :
|b illustrations, maps, photographs.
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
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|2 rdacarrier
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| 347 |
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|a text file
|2 rdaft
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| 347 |
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|b PDF
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| 500 |
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|a "Grupo de Investigación: Grupo Investigación Agroalimentaria de la Universidad Nacional Abierta y a Distancia (GIAUNAD)".
|
| 500 |
|
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|a "Escuela de Ciencias Básicas, Tecnología e Ingeniería. ECBTI".
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| 504 |
|
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|a Includes bibliographical references.
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|a Online resource; title from PDF title page (Digitalia, viewed February 8, 2024)
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| 650 |
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|a Cacao
|x Quality.
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| 700 |
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|a García Jerez, Alberto,
|e author.
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| 791 |
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|a Digitalia (Firm),
|e distributor.
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|g Digitalia eBook Collection:
|a Universidad Nacional Abierta y a Distancia - UNAD
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| 776 |
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8 |
|i Print version:
|a Quintana Fuentes, Lucas Fernando.
|t Evaluación integral de la calidad sensorial del cacao.
|d Bogotá, D.C. : Sello Editorial UNAD, [2021]
|z 9789586517744
|
| 856 |
4 |
0 |
|3 Digitalia Hispánica
|u https://www.digitaliapublishing.com/a/133657/
|
| 910 |
|
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|a Premium collection: 2024
|
