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• LDR

  01420camoa2200301 u pc3

• 001

  000000340665

• 005

  20120926231406

• 008

  881222s1989 us a b 101 eng

• 010

  ▼a  88035907

• 020

  ▼a  0841215707

• 040

  ▼a  DLC
  ▼c  DLC
  ▼d  AGL

• 049

  ▼a  KMAL
  ▼l  AZ0000146557

• 082

  ▼a  664.06
  ▼2  19

• 090

  ▼a  664.06
  ▼b  T27f

• 100

  ▼a  Teranishi, Roy,
  ▼d  1922-,
  ▼e  ed.

• 245

  ▼a  Flavor chemistry:
  ▼b  trends and developments/
  ▼d  Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor;
  ▼e  developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988.

• 260

  ▼a  Washington, DC:
  ▼b  ACS,
  ▼c  1989.

• 300

  ▼a  viii, 246 p.:
  ▼b  ill.;
  ▼c  24 cm.

• 440

  ▼a  ACS Symposium series,
  ▼s  0097-6156;
  ▼v  388

• 504

  ▼a  Includes bibliographies and indexes.

• 650

  ▼a  Flavor
  ▼x  Congresses.

• 650

  ▼a  Flavoring essences
  ▼x  Congresses.

• 653

  ▼a  FLAVOR
  ▼a  CHEMISTRY
  ▼a  TRENDS
  ▼a  AND
  ▼a  DEVELOPMENTS
  ▼a  ACS
  ▼a  SYMPOSIUM
  ▼a  SERIES

• 700

  ▼a  Buttery, Ron G,

• 700

  ▼a  Shahidi, Fereidoon,
  ▼d  1951-,

• 710

  ▼a  American Chemical Society.
  ▼b  Division of Agricultural and Food Chemistry.

• 710

  ▼a  American Chemical Society.
  ▼b  Meeting:
  ▼c  Toronto, Ont.):
  ▼d  1988
  ▼n  (195th.

• 711

  ▼a  Chemical Congress of North America:
  ▼c  Toronto, Ont.):
  ▼d  1988
  ▼n  (3rd

• 991

  ▼a  단행본

• 090

  ▼a  664.06
  ▼b  T27f