| Record ID | marc_uic/UIC_2022.mrc:201229566:1401 |
| Source | marc_uic |
| Download Link | /show-records/marc_uic/UIC_2022.mrc:201229566:1401?format=raw |
LEADER: 01401cam a2200445 4500
001 9916064612005897
005 20200410180320.0
008 710909s1971 nyua b 001 0 eng
010 $a73156973
020 $a0824716639
020 $a9780824716639
035 $a4300702-01carli_network
035 $a(OCoLC)ocm00162104
035 $a(UIUdb)1271836
035 $a(EXLNZ-01CARLI_NETWORK)991102504739705816
040 $aDLC$beng$cDLC$dAU@$dBDX$dOCLCF$dOCLCO$dUIUdb
049 $aUIUU
050 00 $aTX541$b.F55
082 00 $a664/.07
245 00 $aFlavor research;$bprinciples and techniques$c[by] Roy Teranishi [and others]
260 $aNew York,$bM. Dekker,$c1971.
300 $aix, 315 p.$billus.$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 0 $aFood science
504 $aIncludes bibliographies.
650 0 $aFood$xAnalysis.
650 0 $aFlavor.
650 2 $aFlavoring Agents.
650 2 $aFood Analysis.
650 7 $aFlavor.$2fast$0(OCoLC)fst00927108
650 7 $aFood$xAnalysis.$2fast$0(OCoLC)fst00930460
700 1 $aTeranishi, Roy,$d1922-2000.
938 $aBrodart$bBROD$n24117773$c$27.25
945 $aMaster record variable field(s) change: 700$b09/23/2016
959 $a(UIUdb)1271836
959 $a(UICdb)160646$9LOCAL
994 $a92$bUIU
976 $a38198000325405