| 000 | 00818nam a2200253zi 4500 | ||
|---|---|---|---|
| 005 | 20220221131747.0 | ||
| 008 | 140207s2013 si 000 0 eng | ||
| 020 | _a9789814267076 (encuadernado) | ||
| 035 | _aMX001001638285 | ||
| 040 |
_aUNAMX _bspa _erda _cUNAMX _dUNAMX |
||
| 050 | 4 |
_aTP248.3 _bB345 |
|
| 245 | 1 | 0 |
_aBiochemical Sensors : _bmimicking gustatory and olfactory senses / _cedited by Kiyoshi Toko |
| 264 | 1 |
_aSingapure : _bPan Stanford publishing, _c[2013] |
|
| 264 | 4 | _c©2013 | |
| 300 |
_a560 páginas : _bilustraciones |
||
| 650 | 4 | _aIngeniería bioquímica | |
| 650 | 4 | _aOlfatear | |
| 650 | 4 | _aEvaluación sensorial | |
| 700 | 1 |
_aToko, Kiyoshi, _eeditor |
|
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 999 |
_c23164 _d23164 |
||