机读格式显示(MARC)

• 000 01384000002200325 45 0

• 000 1000005026

• 001 0000278578

• 005 19990921082110.0

• 008 19830412s1983 enk 10100 eng

• 020 __ |a 0853124809 : |x 930.00 |c 100.00 |c #25.00

• 039 0_ |a 2 |b 3 |c 3 |d 3 |e 3

• 040 __ |a CAU

• 050 0_ |a TX546 |b .S47 1983

• 082 0_ |a 664/.07 |2 19

• 090 __ |a TS201.1-53/SQF

• 245 00 |a Sensory quality in foods and beverages : |b definition, measurement and control / |c editors, A.A. Williams, R.K. Atkin.

• 260 0_ |a Chichester : |b E. Horwood Ltd., |c 1983.

• 300 __ |a 488 p. : |b ill.

• 440 _0 |a Ellis Horwood series in food science and technology

• 500 __ |a "Papers presented at an international Symposium 'Sensory Quality in Foods and Beverages: Its Definition, Measurement,andControl', held at the University of Bristol between 4th-8th April 1982"--Pref.

• 504 __ |a Includes bibliographies and index.

• 650 _0 |a Food industry and trade |x Congresses.

• 650 _0 |a Food |x Sensory evaluation |x Congresses.

• 700 10 |a Atkin, R. K.

• 700 10 |a Williams, A. A. |q (Anthony A.), |d 1939-

• 711 20 |a Symposium "Sensory Quality in Foods and Beverages: Its Definition, Measurement, and Control" |d (1982 : |c UniversityofBristol)

• 901 __85005682

• 905 __ |a CAU |f TS201.1-53/SQF |b 54479(F)

• 907 __ |a CAU |f TS201.1-53/SQF |b 54479(F)

• 999 __ |M wyh |m 1999092108211