000			01973nam a2200253Ia 4500
003			00IHBT
005			20140908102136.0
008			130910s9999 xx 000 0 und d
020			_a3527303642
041			_hENG
082			_a572.59
100			_aBauer, Kurt _96019
245			_aCommon Fragrance and Flavor Materials: Preparation, Properties and Uses _cKurt Bauer, Dorothea Garbe, Host Surburg
250			_a4th rev. ed.
260			_aNew York _bWiley-VCH _c2001
300			_axii, 293p
440			_aCommon Fragrance and Flavor Materials _96016
500			_aThis book presents a survey of those natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in their manufacture, and their areas of application. '...The excellent and concise introduction to this unique industry is followed by extensive information on nearly 500 of the most used fragrance and flavor compounds. Names, molecular formula, physical data, odor and flavor descriptions, uses, and a number of processes for the larger scale production of chemicals are all included. Successive chapters deal with essential oils, animal secretions, quality control, toxicology and literature. The formula, name and CAS registry number index are an invaluable and timely addition.' - Parfumer and Flavorist '...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information.' - Euromaterials
650			_aFragrance _93651
650			_aFlavor Materials _96017
700			_a Garbe, Dorothea _96020
700			_aSurburg, Host _96021
942			_cBOOK _2ddc
999			_c2973 _d2973
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=2973 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=2973