LEADER 02077oam  2200433zu 450 
001 9910161633203321
005 20210807002138.0
010   $a0-8031-8649-5
035   $a(CKB)3170000000045433
035   $a(SSID)ssj0001489548
035   $a(PQKBManifestationID)11809352
035   $a(PQKBTitleCode)TC0001489548
035   $a(PQKBWorkID)11457780
035   $a(PQKB)10663052
035   $a(NjHacI)993170000000045433
035   $a(EXLCZ)993170000000045433
100   $a20160829d1973      uy              
101 0 $aeng
135   $aur|||||||||||
181   $ctxt
182   $cc
183   $acr
200 00$aCompilation of Odor and Taste Threshold Values Data
210 31$a[Place of publication not identified]$cAmerican Society for Testing & Materials$d1973
215   $a1 online resource (250 pages)
225 1 $aASTM data series ;$vDS48
300   $aBibliographic Level Mode of Issuance: Monograph
311   $a0-8031-8635-5 
330   $aThis report is truly the result of a committee effort. The editor would like to express his sincere appreciation for the efforts of the very many members of ASTM Committee E-18, too numerous to list separately who, over the several years of preparation for this publication, have given freely of their time. A significant number of the compounds reported on have been given to us from the personal files of Dr. Birger Drake of the Swedish Institute for Food Preservation Research. In particular, he would like to extend special thanks to Mr. Harry McDaniel of the Proctor and Gamble Company for his extensive help in the keypunching of this information. Prof. John Powers of the University of Georgia was particularly helpful in assisting in the writing of the introduction.
410  0$aASTM data series publication ;$vDS48.
606   $aSmell$xThreshold
615  0$aSmell$xThreshold.
676   $a612.86
702   $aStahl$b W
801  0$bPQKB
906   $aBOOK
912   $a9910161633203321
996   $aCompilation of Odor and Taste Threshold Values Data$92138708
997   $aUNINA