| Record ID | marc_records_scriblio_net/part08.dat:132020214:948 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part08.dat:132020214:948?format=raw |
LEADER: 00948cam 2200265 i 4500
001 75019453 //r965
003 DLC
005 19960508142214.2
008 750701s1975 ohua b 00110 eng
010 $a 75019453 //r965
020 $a0878195335 (set) :$c$5.95 (v. 1)
040 $aDLC$cDLC$dDLC
041 1 $aengita
050 00 $aTP418$b.F4613 1975
082 00 $a664/.5
100 1 $aFenaroli, Giovanni,$cProf. Dr.
240 10 $aHandbook of flavor ingredients
245 10 $aFenaroli's Handbook of flavor ingredients :$badapted from the Italian language works of Giovanni Fenaroli /$cedited, translated, and rev. by Thomas E. Furia and Nicoló Bellanca.
250 $a2d ed.
260 0 $aCleveland :$bCRC Press,$c[1975]
300 $a2 v. :$bill. ;$c27 cm.
500 $aAt head of title: CRC.
504 $aIncludes bibliographies and index.
650 0 $aFlavoring essences$xHandbooks, manuals, etc.
740 1 $aHandbook of flavor ingredients.