Handbook of flavor chracterization sensory analysis, chemistry, and physiology

Saved in:

Bibliographic Details
Other Authors:	Delwiche, Jeannine 1967-, Deibler, Kathryn D. 1973- Kathryn Diane
Format:	Book
Published:	New York M. Dekker 2004
Series:	Food science and technology 131
Subjects:	Flavor > Handbooks, manuals, etc > Analysis
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


LEADER	00000n a2200000 a 4501
001	wils-300766
020	#	#	\|a 0824747038 (alk. paper)
090	0	0	\|a TP372.5 \|b .H36 2004
245	1	1	\|a Handbook of flavor chracterization \|b sensory analysis, chemistry, and physiology \|c edited by Kathryn D. Deibler, Jeannine Delwiche
260	#	#	\|a New York \|b M. Dekker \|c 2004
300	#	#	\|a xi, 493 p. \|b ill. \|c 24 cm
490	1	#	\|a Food science and technology \|v 131
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Flavor \|v Handbooks, manuals, etc \|x Analysis
700	1	#	\|a Delwiche, Jeannine \|c 1967-
700	#	#	\|a Deibler, Kathryn D. \|c 1973- \|q Kathryn Diane
840	#	#	\|a Food science and technology (Marcel Dekker, Inc.) \|v 131
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=300766
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
998	#	#	\|a 00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|01700##a0011.2.2\|\|01700##c0017.8\|\|01700##q0017.8\|\|