| 000 | 00620nam a22002171 4500 | ||
|---|---|---|---|
| 001 | 6312 | ||
| 003 | BD-DhUET | ||
| 008 | 731212s1967 ctua b 100 0 eng | ||
| 020 | _a0870550365 | ||
| 040 |
_aDLC _cDLC _dBD-DhUET |
||
| 082 | 0 | 0 |
_a664 _bSYM/1967 |
| 111 | _aSymposium on Foods: the Chemistry and Physiology of Flavors | ||
| 245 | 0 | 0 |
_a Foods _bchemistry and Physiology of Flavors |
| 260 |
_aWestport, Conn. _bAVI Pub. Co. _c1967 |
||
| 300 |
_ax, 552 p. _billus. _c24 cm. |
||
| 504 | _aIncludes bibliographies | ||
| 650 | 0 | _a Food technology | |
| 711 | _aSchultz, H. W. | ||
| 711 | _a Day, E. A. | ||
| 942 | _cPRC | ||
| 999 |
_c6312 _d6312 |
||