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100   $a20121119d1997      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aFood flavours $ebiology and chemistry /$fCarolyn Fisher, Thomas R. Scott
205   $a1st ed.
210  1$aCambridge :$cRoyal Society of Chemistry,$d1997.
215   $a1 online resource (178 pages)
225 10$aRSC paperbacks
300   $aDescription based upon print version of record.
311   $a0-85404-538-4 
320   $aIncludes bibliographical references and index.
327   $aIntroduction : problems in flavour research Flavour compounds The chemical senses Flavour analysis Teaching flavour concepts
330   $aAn invaluable source for students in all areas of food science, as well as in biological, organic and analytical chemistry and a good addition to any food technologist's bookshelf.
410  0$aRSC Paperbacks
517 3 $aFood flavors
606   $aFlavor
606   $aFlavoring essences
606   $aChemical senses
606   $aFood$xOdor
615  0$aFlavor.
615  0$aFlavoring essences.
615  0$aChemical senses.
615  0$aFood$xOdor.
676   $a664
700   $aFisher$b Carolyn$01715530
701   $aScott$b Thomas R$01715531
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910812433503321
996   $aFood flavours$94110230
997   $aUNINA