| Record ID | marc_records_scriblio_net/part20.dat:23145284:1302 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part20.dat:23145284:1302?format=raw |
LEADER: 01302cam 2200277 a 4500
001 88035907
003 DLC
005 19890629072656.1
008 881222s1989 dcua b 10100 eng
010 $a 88035907
020 $a0841215707
050 0 $aTP372.5$b.F54 1989
082 0 $a664/.06$219
245 00 $aFlavor chemistry :$btrends and developments /$cRoy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988.
260 0 $aWashington, DC :$bACS,$c1989.
300 $aviii, 246 p. :$bill. ;$c24 cm.
440 0 $aACS Symposium series,$x0097-6156 ;$v388
504 $aIncludes bibliographies and indexes.
650 0 $aFlavor$xCongresses.
650 0 $aFlavoring essences$xCongresses.
700 10 $aTeranishi, Roy,$d1922-
700 10 $aButtery, Ron G.
700 10 $aShahidi, Fereidoon,$d1951-
710 20 $aAmerican Chemical Society.$bDivision of Agricultural and Food Chemistry.
711 20 $aChemical Congress of North America$n(3rd :$d1988 :$cToronto, Ont.)
710 20 $aAmerican Chemical Society.$bMeeting$n(195th :$d1988 :$cToronto, Ont.)