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20020107103048.0

008		020516s2001 dcua b 101 0 eng
020		\|a0841236941 (alk. paper)
035		\|aocm46640741
040		\|aDLC\|cDLC\|dMIA\|dC#P\|dAGL
042		\|apcc
049		\|aPVYA[][][][00468326]
050	00	\|aTP372.5\|b.A76 2001
092	00	\|a664.06\|bAr67
095		\|pBOOK\|d664.06\|eAr67
245	00	\|aAroma active compounds in foods :\|bchemistry and sensory properties /\|cGary R. Takeoka, editor, Matthias Guntert, editor, Karl-Heinz Engel, editor.
260		\|aWashington, DC :\|bAmerican Chemical Society :\|bDistributed by Oxford University Press,\|cc2001.
300		\|axiv, 289 p. :\|bill. ;\|c24 cm.
440	0	\|aACS symposium series ;\|v794
504		\|aIncludes bibliographical references and indexes.
650	0	\|aFood\|xOdor\|vCongresses.
650	0	\|aFlavoring essences\|vCongresses.
650	0	\|aFlavor\|vCongresses.
700	1	\|aTakeoka, Gary R.
700	1	\|aGuntert, Matthias.
700	1	\|aEngel, Karl-Heinz,\|d1954-
710	2	\|aAmerican Chemical Society.\|bDivision of Agricultural and Food Chemistry.
710	2	\|aAmerican Chemical Society.\|bMeeting\|n(218th :\|d1999 :\|cNew Orleans, La.)
910		\|a20020516

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