| Record ID | marc_loc_2016/BooksAll.2016.part01.utf8:14742395:1252 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part01.utf8:14742395:1252?format=raw |
LEADER: 01252cam a22003014a 4500
001 00029285
003 DLC
005 20060721180540.0
008 000309s2000 dcua b 101 0 eng
010 $a 00029285
020 $a0841236925
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX546$b.F53 2000
082 00 $a664/.07$221
245 00 $aFlavor release /$cDeborah D. Roberts, editor, Andrew J. Taylor, editor.
260 $aWashington, D.C. :$bAmerican Chemical Society,$cc2000.
300 $axii, 484 p. :$bill. ;$c24 cm.
440 0 $aACS symposium series,$x0097-6156 ;$v763
500 $aDeveloped from a symposium held at the ACS 218th National Meeting in New Orleans, Louisiana from August 24-26, 1999.
504 $aIncludes bibliographical references and index.
650 0 $aFood$xSensory evaluation$vCongresses.
650 0 $aFlavor$vCongresses.
700 1 $aRoberts, Deborah D.,$d1969-
700 1 $aTaylor, A. J.$q(Andrew John),$d1951-
710 2 $aAmerican Chemical Society.$bMeeting$n(218th :$d1999 :$cNew Orleans, La.)
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0610/00029285-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0610/00029285-t.html