| Record ID | marc_loc_2016/BooksAll.2016.part27.utf8:26825277:1142 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part27.utf8:26825277:1142?format=raw |
LEADER: 01142pam a2200277 a 4500
001 98034175
003 DLC
005 20060719180722.0
008 980708s1998 dcua b 101 0 eng
010 $a 98034175
020 $a0841235929
040 $aDLC$cDLC$dDLC
050 00 $aTP544$b.C45 1998
082 00 $a663/.2$221
245 00 $aChemistry of wine flavor /$cAndrew L. Waterhouse, editor, Susan E. Ebeler, editor.
260 $aWashington, DC :$bAmerican Chemical Society ;$a[New York] :$bDistributed by Oxford University Press,$cc1998.
300 $ax, 245 p. :$bill. ;$c24 cm.
440 0 $aACS symposium series,$x0097-6156 ;$v714
500 $aDeveloped from a symposium held in San Francisco in 1997.
504 $aIncludes bibliographical references and indexes.
650 0 $aWine$xFlavor and odor.
650 0 $aWine and wine making$xChemistry$xCongresses.
700 1 $aWaterhouse, Andrew Leo.
700 1 $aEbeler, Susan E.,$d1961-
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0604/98034175-d.html
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/enhancements/fy0604/98034175-t.html