| 000 | 00751nam a2200241Ia 4500 | ||
|---|---|---|---|
| 999 |
_c1059 _d1059 |
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| 003 | FRI | ||
| 005 | 20191030170852.0 | ||
| 008 | 130910s9999 xx 000 0 und d | ||
| 020 | _a0841233268 | ||
| 041 | _aeng | ||
| 082 |
_221st ed. _a664.07 _bFLA |
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| 245 |
_aFlavor technology : _bphysical chemistry, modification and process _cedited by Chi-Tang Ho, Chee-Teck Tan [and] Chao-Hsiang Tong |
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| 260 |
_aWashington, D.C. : _bAmerican Chemical Society , _c1995 |
||
| 300 | _axi, 253p. | ||
| 490 | _aACS Symposium Series 610 | ||
| 504 | _aIndex: pp 254-66 | ||
| 653 | _aEssential oils | ||
| 653 | _aFlavoring essences | ||
| 653 | _aFood additives | ||
| 653 | _aFood-analysis | ||
| 653 | _aFood-composition | ||
| 700 |
_aHo, Chi-Tang _eEditor |
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| 700 | _aTan , Chee-Teck ; Tong , Chao-Hsiang | ||
| 942 |
_cEN _2ddc |
||