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| LEADER |
01334cam a2200313 a 4500 |
| 001 |
c000273555 |
| 003 |
CARM |
| 005 |
20071012133534.0 |
| 008 |
841228s1985 ne a b 101 0 eng |
| 010 |
|
|
|a 84028760
|
| 019 |
1 |
|
|a 3709376
|5 LACONCORD2021
|
| 020 |
|
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|a 0444424326 (hbk.)
|
| 035 |
|
|
|a (OCoLC)11623910
|5 LACONCORD2021
|
| 040 |
|
|
|a DLC
|b eng
|c DLC
|d DLC
|d VCAV
|
| 050 |
0 |
0 |
|a TP418
|b .W48 1984
|
| 082 |
0 |
0 |
|a 664/.5
|2 19
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| 082 |
0 |
4 |
|a 664/.5
|2 19
|
| 082 |
0 |
4 |
|a 664.5
|2 22
|
| 111 |
2 |
|
|a Weurman Flavour Research Symposium
|n (4th :
|d 1984 :
|c Dourdan, France)
|
| 245 |
1 |
0 |
|a Progress in flavour research, 1984 :
|b proceedings of the 4th Weurman Flavour Research Symposium, Dourdan, France, 9-11 May, 1984 /
|c edited by J. Adda.
|
| 260 |
|
|
|a Amsterdam ;
|a New York :
|b Elsevier ;
|a New York :
|b Distributors for the United States and Canada, Elsevier Science Pub. Co.,
|c 1985.
|
| 300 |
|
|
|a xiv, 634 p. :
|b ill. ;
|c 25 cm.
|
| 440 |
|
0 |
|a Developments in food science ;
|v 10
|
| 504 |
|
|
|a Includes bibliographies and index.
|
| 650 |
|
0 |
|a Flavoring essences
|x Congresses.
|
| 700 |
1 |
|
|a Adda, J.
|q (Jacques)
|
| 852 |
8 |
|
|b CARM
|h A1:AM02C0
|i C09967
|p 0396979
|f BK
|
| 999 |
f |
f |
|i 7e1be84f-9402-5f39-b6d8-b6be559e0b8f
|s c7a6c2b8-a633-58ae-9f2e-04f8cd1ffd89
|
| 952 |
f |
f |
|p Can circulate
|a CAVAL
|b CAVAL
|c CAVAL
|d CARM 1 Store
|e C09967
|f A1:AM02C0
|h Other scheme
|i book
|m 0396979
|