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[null,"1.","Record Nr.",null,"UNINA9910778312103321"]
[null,null,"Autore",null,"Fisher Carolyn"]
[null,null,"Titolo",null,"Food flavours : biology and chemistry / / Carolyn Fisher, Thomas R. Scott"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge : , : Royal Society of Chemistry, , 1997"]
[null,null,"ISBN",null,"1-78801-837-0"]
[{"$nulls":4},"1-84755-086-X"]
[null,null,"Descrizione fisica",null,"1 online resource (178 pages)"]
[null,null,"Collana",null,"RSC paperbacks"]
[null,null,"Disciplina",null,"664"]
[null,null,"Soggetti",null,"Flavor"]
[{"$nulls":4},"Flavoring essences"]
[{"$nulls":4},"Chemical senses"]
[{"$nulls":4},"Food - Odor"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[{"$nulls":3},"Livello bibliografico","Monografia"]
[{"$nulls":3},"Note generali","Description based upon print version of record."]
[{"$nulls":3},"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Introduction : problems in flavour research Flavour compounds The chemical senses Flavour analysis Teaching flavour concepts"]
[{"$nulls":3},"Sommario/riassunto","An 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."]