| Record ID | marc_loc_2016/BooksAll.2016.part30.utf8:201000581:1118 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part30.utf8:201000581:1118?format=raw |
LEADER: 01118cam a22002774a 4500
001 2003062519
003 DLC
005 20060728215036.0
008 030829s2004 nyua b 001 0 eng
010 $a 2003062519
020 $a0824747038 (alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTP372.5$b.H36 2004
082 00 $a664/.07$222
245 00 $aHandbook of flavor characterization :$bsensory analysis, chemistry, and physiology /$cedited by Kathryn D. Deibler, Jeannine Delwiche.
260 $aNew York :$bM. Dekker,$cc2004.
300 $axi, 493 p. :$bill. ;$c24 cm.
490 1 $aFood science and technology ;$v131
504 $aIncludes bibliographical references and index.
650 0 $aFlavor$xAnalysis$vHandbooks, manuals, etc.
700 1 $aDeibler, Kathryn D.$q(Kathryn Diane),$d1973-
700 1 $aDelwiche, Jeannine,$d1967-
830 0 $aFood science and technology (Marcel Dekker, Inc.) ;$v131.
856 42 $3Book review (E-STREAMS)$uhttp://www.e-streams.com/es0703/es0703_3076.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0647/2003062519-d.html