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| 003 | 00IHBT | ||
| 005 | 20140908102122.0 | ||
| 008 | 130910s9999 xx 000 0 und d | ||
| 020 | _a0931710502 | ||
| 041 | _hENG | ||
| 082 | _a668.54 | ||
| 100 |
_aPickenhagen, Wilhelm [Ed.] _d1939- _96320 |
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| 245 |
_aContribution of Low-and Non-Volatile Materials to the Flavor of Foods _cEdited by Wilhelm Pickenhagen, Chi-Tang Ho, Arthur M. Spanier |
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| 260 |
_aUSA _bAllured Publishing Corporation _c1993 |
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| 300 | _a242p. | ||
| 650 |
_aSensory evaluation _96321 |
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| 650 |
_aFlavor _93650 |
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| 650 |
_aFood _94008 |
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| 700 |
_aHo, Chi-Tang [Ed.] _d1944- _96322 |
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| 700 |
_aSpanier, A. M. [Ed.] _d1948 _96323 |
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| 942 |
_cBOOK _2ddc |
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| 999 |
_c1114 _d1114 |
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| 856 |
_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=1114 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=1114 |
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