| Record ID | marc_loc_2016/BooksAll.2016.part23.utf8:128961367:1047 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part23.utf8:128961367:1047?format=raw |
LEADER: 01047cam a2200289 a 4500
001 94017801
003 DLC
005 20051028095405.0
008 940513s1995 flua bf 001 0 eng
010 $a 94017801
020 $a0849327105 (v. 1)
020 $a0849327113 (v. 2)
040 $aDLC$cDLC$dDLC
041 1 $aeng$hita
050 00 $aTP418$b.F4613 1995
082 00 $a664/.5$220
100 1 $aFenaroli, Giovanni,$cProf. Dr.
240 10 $aHandbook of flavor ingredients
245 10 $aFenaroli's handbook of flavor ingredients :$cadapted from the Italian language works of Giovanni Fenaroli.
250 $a3rd ed. /$bedited by George A. Burdock.
260 $aBoca Raton, Fla. :$bCRC Press,$cc1995.
300 $a2 v. :$bill. ;$c27 cm.
500 $a"Previous editions edited, translated, and revised by Thomas E. Furia and Nicola Bellanca."
504 $aIncludes bibliographical references and indexes.
650 0 $aFlavoring essences$xHandbooks, manuals, etc.
700 1 $aBurdock, George A.
740 0 $aHandbook of flavor ingredients.