| Record ID | marc_loc_2016/BooksAll.2016.part23.utf8:125803702:1371 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part23.utf8:125803702:1371?format=raw |
LEADER: 01371cam a2200301 a 4500
001 94013923
003 DLC
005 20060719194405.0
008 940413s1994 dcua b 101 0 eng
010 $a 94013923
020 $a0841229228 (alk. paper)
040 $aDLC$cDLC$dDLC
050 00 $aTP372.5$b.L57 1993
082 00 $a664/.5$220
110 2 $aAmerican Chemical Society.$bMeeting$n(205th :$d1993 :$cDenver, Colo.)
245 10 $aLipids in food flavors /$c[editors], Chi-Tang Ho, Thomas G. Hartman.
260 $aWashington, DC :$bAmerican Chemical Society,$c1994.
300 $aix, 333 p. :$bill. ;$c24 cm.
440 0 $aACS symposium series,$x0097-6156 ;$v558
500 $a"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993."
504 $aIncludes bibliographical references and indexes.
650 0 $aFlavor$xCongresses.
650 0 $aLipids$xCongresses.
700 1 $aHo, Chi-Tang,$d1944-
700 1 $aHartman, Thomas G.,$d1958-
710 2 $aAmerican Chemical Society.$bDivision of Agricultural and Food Chemistry.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0605/94013923-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0605/94013923-t.html