| 000 | 00864cam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | vtls003210249 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226114038.0 | ||
| 008 | 110218s1997 nyua b 001 0 eng | ||
| 020 | _a9780824797881 (hbk.) | ||
| 020 | _a0824797884 (hbk.) | ||
| 039 | 9 |
_a201102181512 _bVLOAD _c201011101332 _dwilmina _y201009141453 _zmalathy |
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| 082 | 0 | 0 |
_a664.07 _bTEC 1997 |
| 245 | 0 | 0 |
_aTechniques for analyzing food aroma / _cedited by Ray Marsili. |
| 246 | 3 | 0 | _aFood aroma |
| 260 |
_aNew York : _bMarcel Dekker, _cc1997. |
||
| 300 |
_ax, 383 p. : _bill. ; _c24 cm. |
||
| 490 | 1 |
_aFood science and technology ; _v79 |
|
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood _xSensory evaluation. _926673 |
|
| 700 | 1 |
_aMarsili, Ray, _d1946- _946731 |
|
| 830 | 0 |
_aFood science and technology ; _v79 _919728 |
|
| 920 | _aSHT : 151479 | ||
| 999 |
_c126166 _d126166 |
||