| Record ID | marc_loc_updates/v38.i27.records.utf8:7671476:1191 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i27.records.utf8:7671476:1191?format=raw |
LEADER: 01191cam a22003017a 4500
001 2007397082
003 DLC
005 20100630074454.0
008 930719s1992 fr b i000 0 eng
010 $a 2007397082
020 $a9287121893
035 $a(OCoLC)ocm28468413
040 $aNLM$cNLM$dJNA$dAGL$dDLC
042 $alccopycat
050 00 $aTX835$b.H43 1992
245 00 $aHealth aspects of using smoke flavours as food ingredients /$c[produced by the Council of Europe's Committee of Experts on Flavouring Substances].
260 $aStrasbourg :$bCouncil of Europe Pub. ;$aCroton-on-Hudson, NY :$bManhattan Pub. Co. [distributor],$cc1992$g(1998 printing)
300 $a36 p. ;$c21 cm.
440 0 $aHealth protection of consumers
504 $aIncludes bibliographical references (p. [33]).
650 0 $aCooking (Smoked foods)
650 0 $aSmoked foods$xHealth aspects.
650 0 $aSmoked foods$xHealth aspects$zEurope.
650 12 $aFood Additives.
650 22 $aCarcinogens$xanalysis.
650 22 $aSmoke.
710 2 $aCouncil of Europe.$bCommittee of Experts on Flavouring Substances.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/fy0708/2007397082.html