| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:3424364910:686 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:3424364910:686?format=raw |
LEADER: 00686cam a2200181 a 4500
001 5f234271dd4141899c8744d05f30e8ed
003 UK-BiTAL
005 20050706083506.0
008 770113s1967 xxu | 000 ||eng|d
020 $a0870550365
035 $a()0870550365
040 $aWK$cWK$dUK-BiTAL$dUK-BiTAL
040 $aMP$cMP
082 04 $a664.07$218
111 2 $aSymposium on foods$n(4th :$d1966 :$cOregon)
245 10 $aSymposium on foods :$bthe chemistry and physiology of flavors: the fourth in a series of symposia on foods held at Oregon State University /$ceditor, H.W. Schultz; associate editors, E.A. Day, L.M. Libbey.
260 $aWestport :$bAVI Publishing,$c1967.
700 1 $aSchultz, H W.