机读格式显示(MARC)

• 000 01382nam 2200349 a 4500

• 000 1000078526

• 001 0000302344

• 005 20060510111418.0

• 008 791023s1979 dcua b 101 0 eng

• 010 __ |a 79026461

• 020 __ |a 0841205264

• 040 __ |a DLC |c DLC |d DLC |d SCT

• 050 00 |a TX511 |b .F685

• 082 00 |a 612/.87

• 090 __ |a TS201.2-53/ACS:3/(1979)

• 093 __ |a TS201.2-53 |2 3

• 099 __ |a CAL 022001054761 |a CAL 022000810417

• 245 00 |a Food taste chemistry : |b based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 / |c James C. Boudreau, editor.

• 260 __ |a Washington, D.C. : |b American Chemical Society, |c 1979.

• 300 __ |a ix, 262 p. : |b ill. ; |c 24 cm.

• 490 1_ |a ACS symposium series, |x 0097-6156 ; |v 115

• 504 __ |a Includes bibliographical references and index.

• 650 _0 |a Taste |v Congresses.

• 650 _0 |a Food |x Analysis |v Congresses.

• 650 _0 |a Flavor |v Congresses.

• 700 1_ |a Boudreau, James C., |d 1936-

• 710 2_ |a American Chemical Society. |b Division of Agricultural and Food Chemistry.

• 830 _0 |a ACS symposium series ; |v 115.

• 901 __022006006126

• 905 __ |a CAU |f TS201.2-53/ACS:3/(1979) |b 41915

• 907 __ |a CAU |f TS201.2-53/ACS:3/(1979) |b 41915

• 999 __ |t C |A xy1 |a 20060510 11:13:37 |I xy1 |i 20060510 11:14:18 |G xy1 |g 20060510 11:14:3