| 000 | 01383nam a2200325zi 4500 | ||
|---|---|---|---|
| 005 | 20200318115050.0 | ||
| 008 | 970414s1995 dcua b 101 0 eng | ||
| 020 | _a084123227X | ||
| 035 | _aMX001000735883 | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 041 | _aENG | ||
| 050 | 0 |
_aTP418 _bF78 |
|
| 082 | 0 | 0 |
_a664/.5 _220 |
| 245 | 0 | 0 |
_aFruit flavors : _bbiogenesis, characterization, and authentication / _cRussell L. Rouseff, ed.Margaret M. Leahy, ed. |
| 264 | 1 |
_aWashington, D.C. : _bAmerican Chemical Society, _c1995 |
|
| 300 |
_ax, 292 páginas : _bilustraciones ; |
||
| 490 | 0 |
_aACS symposium series ; _v596 |
|
| 500 | _a"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993." | ||
| 504 | _aIncluye referencias bibliograficas e indices. | ||
| 650 | 0 |
_aCondimentos _xBiotecnologia _vCongresos |
|
| 650 | 0 |
_aFrutas _xSabor y olor _vCongresos |
|
| 700 | 1 |
_aRouseff, Russell L., _eeditor |
|
| 700 | 1 |
_aLeahy, Margaret Mary, _eeditor |
|
| 710 | 2 |
_aAmerican Chemical Society. _bDivision of Agricultural and Food Chemistry |
|
| 710 | 2 |
_aAmerican Chemical Society. _bMeeting _n(206 : _d1993 : _cChicago, Illinois) |
|
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 999 |
_c3107 _d3107 |
||