| Record ID | marc_loc_2016/BooksAll.2016.part26.utf8:78630124:858 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part26.utf8:78630124:858?format=raw |
LEADER: 00858cam a2200253 a 4500
001 97060221
003 DLC
005 20071101083310.0
008 970220s1997 paua b 001 0 eng d
010 $a 97060221
020 $a1566764912
035 $a(OCoLC)37310265
040 $aCtNmW$cCtNmW$dDLC
042 $alccopycat
050 00 $aTX546$b.M63 1997
082 00 $a664/.07$221
245 00 $aModifying bitterness :$bmechanism, ingredients, and applications /$cedited by Glenn Roy.
260 $aLancaster, Pa. :$bTechnomic Publishing Company,$c1997.
300 $axxii, 332 p. :$bill. ;$c23 cm.
504 $aIncludes bibliographical references and index.
650 0 $aFood$xSensory evaluation.
650 0 $aBitterness (Taste)
700 1 $aRoy, Glenn Michael.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0744/97060221-d.html