Record ID | marc_loc_2016/BooksAll.2016.part38.utf8:196873648:1201 |
Source | Library of Congress |
Download Link | /show-records/marc_loc_2016/BooksAll.2016.part38.utf8:196873648:1201?format=raw |
LEADER: 01201cam a22003254a 4500
001 2011029690
003 DLC
005 20120523083323.0
008 110808s2011 dcua b 101 0 eng
010 $a 2011029690
020 $a9780841226166 (alk. paper)
020 $a0841226164 (alk. paper)
035 $a(OCoLC)ocn747712875
040 $aDLC$beng$cDLC$dBTCTA$dCGU$dDLC
042 $apcc
050 00 $aTX553.S85$bV65 2011
082 00 $a664$223
245 00 $aVolatile sulfur compounds in food /$cMichael C. Qian, Xuetong Fan, Kanjana Mahattanatawee, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
260 $aWashington, DC :$bAmerican Chemical Society,$cc2011.
300 $ax, 355 p. :$bill. ;$c24 cm.
490 1 $aACS symposium series ;$v1068
504 $aIncludes bibliographical references and index.
650 0 $aFood$xSulfur content.
650 0 $aSulfur compounds$vCongresses.
650 0 $aFood$xAnalysis$vCongresses.
700 1 $aQian, Michael.
700 1 $aFan, Xuetong.
700 1 $aMahattanatawee, Kanjana.
710 2 $aAmerican Chemical Society.$bDivision of Agricultural and Food Chemistry.
830 0 $aACS symposium series ;$v1068.