| 000 | 01275nam a2200349 a 4500 | ||
|---|---|---|---|
| 001 | ebr10621152 | ||
| 003 | CaPaEBR | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 121119s1997 enk sb 001 0 eng d | ||
| 020 | _z0854045384 | ||
| 020 | _z9780854045389 | ||
| 020 | _z9781847550866 (e-book) | ||
| 040 |
_aCaPaEBR _cCaPaEBR |
||
| 035 | _a(OCoLC)228104265 | ||
| 050 | 1 | 4 |
_aTX531 _b.F57 1997eb |
| 100 | 1 | _aFisher, Carolyn. | |
| 245 | 1 | 0 |
_aFood flavours _h[electronic resource] : _bbiology and chemistry / _cCarolyn Fisher and Thomas R. Scott. |
| 260 |
_aCambridge : _bRoyal Society of Chemistry, _c1997. |
||
| 300 | _aix, 165 p. | ||
| 440 | 0 | _aRSC paperbacks | |
| 504 | _aIncludes bibliographical references and index. | ||
| 533 |
_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2011. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries. |
||
| 650 | 0 | _aFlavor. | |
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 0 |
_aFood _xBiotechnology. |
|
| 655 | 7 |
_aElectronic books. _2local |
|
| 700 | 1 | _aScott, Thomas R. | |
| 710 | 2 | _aebrary, Inc. | |
| 856 | 4 | 0 |
_uhttp://site.ebrary.com/lib/rucke/Doc?id=10621152 _zAn electronic book accessible through the World Wide Web; click to view |
| 999 |
_c56676 _d56676 |
||