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19960628212951.0

008		841228s1985 ne a b 101 0 eng
010		\|a 84028760
015		\|aGB84-44485
020		\|a0444424326
020		\|a0444416889 (series)
035		\|a00455700
040		\|aDLC\|cDLC\|dNOH\|dOCL\|dYGF\|dNLM\|dUKM
049		\|aPVYA[][][][46208]
050	0	\|aTP418\|b.W48 1984
092	0	\|a664.5\|bW54
094		\|a靜宜\|d664.5\|eW54\|cE46208\|tDDC\|fkathy
095		\|pBOOK\|d664.5\|eW54
111	2	\|aWeurman Flavour Research Symposium\|n(4th :\|d1984 :\|cDourdan, France)
245	10	\|aProgress in flavour research, 1984 :\|bproceedings of the 4th Weurman Flavour Research Symposium, Dourdan, France, 9-11 May, 1984 /\|cedited by J. Adda.
260		\|aAmsterdam ;\|aNew York :\|bElsevier ;\|aNew York :\|bDistributors for the United States and Canada, Elsevier Science Pub. Co.,\|c1985.
300		\|axiv, 634 p. :\|bill. ;\|c25 cm.
440	0	\|aDevelopments in food science ;\|v10
504		\|aIncludes bibliographies and index.
650	0	\|aFlavoring essences\|xCongresses.
700	10	\|aAdda, J.\|q(Jacques)