| 000 | 00683nam a2200253Ia 4500 | ||
|---|---|---|---|
| 001 | 33909 | ||
| 003 | IN-BdCUP | ||
| 005 | 20230421154640.0 | ||
| 008 | 230413s2023 000 0 eng | ||
| 020 | _a9781138627123 | ||
| 040 |
_beng _cIN-BdCUP |
||
| 041 | _aeng | ||
| 082 |
_a664 _bJEL |
||
| 245 | 0 |
_aFood flavors : _bChemical sensory and technological properties / _cJelen, Henryk (Ed.) |
|
| 260 |
_aBoca Raton : _bCRC Press, _c2012. |
||
| 300 |
_axii, 492 p. ; _c27 cm. |
||
| 650 | _aFood composition | ||
| 650 | _aFood analysis | ||
| 650 | _aFood biotechnology | ||
| 650 | _aFlavor | ||
| 650 | _aFood flavors | ||
| 700 |
_aJelen, Henryk _eEditor |
||
| 942 |
_2ddc _cBK |
||
| 999 |
_c26353 _d26353 |
||