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101 0 $aeng
102   $aDE
200 1 $aCommon fragrance and flavor materials$epreparation, properties and uses$fKurt Bauer, Dorothea Garbe
210   $aWeinheim$cVCH$dc1985
215   $aVIII, 213 p.$d25 cm.
606   $aEssenze
676   $a664.52$v21. ed.$9Tecnologia alimentare. Aromi e spezie
700  1$aBauer,$bKurt$0440950
701  1$aGarbe,$bDorothea$0440951
801  0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc
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996   $aCommon fragrance and flavor materials$980335
997   $aUNIBAS
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CAT   $abatch$b01$c20050718$lBAS01$h1052
CAT   $c20050718$lBAS01$h1111
CAT   $c20050718$lBAS01$h1141
CAT   $c20050718$lBAS01$h1155
FMT   
Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.c3.p4.26A$649739$5S49739$820030704$f04$FPrestabile Didattica