| Record ID | marc_loc_2016/BooksAll.2016.part31.utf8:218678543:1160 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part31.utf8:218678543:1160?format=raw |
LEADER: 01160cam a22003257a 4500
001 2004295430
003 DLC
005 20121025082719.0
008 041222s2003 enka b 001 0 eng
010 $a 2004295430
015 $aGBA3-X8858
020 $a1855734494
020 $a0849317444 (CRC Press)
035 $a(OCoLC)ocm51992875
040 $aUKM$cUKM$dGZM$dVPI$dDLC
042 $alccopycat
050 00 $aTX531$b.T33 2003
082 04 $a664.07$221
245 00 $aTaints and off-flavours in food /$cedited by Brian Baigrie.
260 $aBoca Raton :$bCRC Press$aCambridge, England :$bWoodhead Pub. Ltd.,$c2003.
300 $aix, 203 p. :$bill. ;$c24 cm.
440 0 $aWoodhead Publishing in food science and technology
504 $aIncludes bibliographical references and index.
650 0 $aFood contamination.
650 0 $aFlavor.
650 0 $aFood$xSensory evaluation.
650 0 $aFood$xAnalysis.
700 1 $aBaigrie, Brian.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0646/2004295430-d.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1211/2004295430-b.html