| Record ID | marc_loc_2016/BooksAll.2016.part37.utf8:290412197:1216 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part37.utf8:290412197:1216?format=raw |
LEADER: 01216cam a22003617a 4500
001 2010408863
003 DLC
005 20130822074744.0
008 080415s2008 cc a b 000 0 chi d
010 $a 2010408863
020 $a9787122015990
020 $a7122015998
035 $a(OCoLC)ocn430241800
040 $aCcBjTSG$beng$cCcBjTSG$dDLC
042 $alccopycat
050 00 $aTP418$b.S55 2008
066 $c$1
084 $aTS201.2$2clc
245 00 $6880-01$aShi pin feng wei hua xue =$bShipin fengwei huaxue /$cXia Yanbin zhu bian ; Chi Yujie, Zhu Qi fu zhu bian.
246 31 $aShipin fengwei huaxue
250 $6880-02$aDi 1 ban.
260 $6880-03$aBeijing :$bHua xue gong ye chu ban she,$c2008.
300 $a[8], 305 p. :$cill. ;$c26 cm.
650 0 $aFlavoring essences.
700 1 $6880-04$aXia, Yanbin.
700 1 $6880-05$aChi, Yujie.
700 1 $6880-06$aZhu, Qi.
880 00 $6245-01/$1$a食品风味化学 =$bShipin fengwei huaxue /$c夏延斌主编 ; 迟玉杰, 朱旗副主编.
880 $6250-02/$1$a第1版.
880 $6260-03/$1$a北京 :$b化学工业出版社,$c2008.
880 1 $6700-04/$1$a夏延斌.
880 1 $6700-05/$1$a迟玉杰.
880 1 $6700-06/$1$a朱旗.