| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:829640948:988 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:829640948:988?format=raw |
LEADER: 00988cam a2200253 a 4500
001 c446fd5083a94e44a4eed374d17ce5f8
003 UK-BiTAL
005 20050705130734.0
008 930211s1986 xxka 100 ||eng|d
015 $aGB8623839$2bnb
020 $a1851660372 :
035 $a()1851660372
040 $aUK-BiTAL$cUK-BiTAL$dUK-BiTAL
050 00 $aTP418
082 04 $a664$219
245 00 $aDevelopments in food flavours :$b(an industry-university co-operation symposium organised under the auspices of the National College of Food Technology, (Department of Food Technology) University of Reading, 25-27 March, 1986) /$cedited by G.G. Birch and M.G. Lindley.
260 $aLondon :$bElsevier Applied Science,$cc1986.
300 $aix,287p. :$bill. ;$c23 cm.
500 $aIncludes index.
650 0 $aFlavoring essences.
653 $aFood & drinks$aFlavours
700 1 $aBirch, G. G.$q(Gordon Gerard),$d1934-
700 1 $aLindley, M. G.
710 2 $aNational College of Food Technology.