| 000 | 01069nam a2200253Ia 4500 | ||
|---|---|---|---|
| 008 | 191130s2005##################000#0#eng## | ||
| 020 | _a9780841239050 | ||
| 022 | _a2005041110 | ||
| 040 |
_aACL _cACL |
||
| 082 | _a664.5 WEE | ||
| 245 |
_aProcess and reaction flavors : recent developments _cDeepthi K. Weerasinghe, editor, Mathias K. Sucan, editor ; sponsored by the ACS divisions of Agricultural and Food Chemistry and ACS Corporate Associates |
||
| 260 |
_aWashington, DC _bAmerican Chemical Society ; Distributed by Oxford University Press _cc2005 |
||
| 300 | _aix, 244 p. : ill. ; 24 cm | ||
| 500 | _aIncludes bibliographical references and indexes | ||
| 650 | _aFlavor - Congresses | ||
| 650 | _aFood industry and trade - Safety measures | ||
| 650 | _aMaillard reaction - Congresses | ||
| 700 | _aSucan, Mathias K | ||
| 700 | _aWeerasinghe, Deepthi K | ||
| 710 | _aAmerican Chemical Society. Division of Agricultural and Food Chemistry, Corporation Associates | ||
| 990 | _af69d95eaac10000c6318d351b9568729 | ||
| 991 | _a254849 | ||
| 999 |
_c44599 _d44599 |
||