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|a 824706277
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|a Marsili, Ray
|e ed.
|9 20279
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|a Flavor, fragrance, and odor analysis
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| 260 |
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|a New York
|b Marcel Dekker
|c 2002
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| 300 |
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|a 429 p.
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| 490 |
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|a Food Science and Technology : Monographs, Textbooks, and Reference Books
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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|a TECNICAS ANALITICAS
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|i En internet: http://dx.doi.org/10.1201/9780203908273
|u http://dx.doi.org/10.1201/9780203908273
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|a Flavor, fragrance, and odor analysis
|t Flavor, fragrance, and odor analysis
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| 928 |
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|a Marsili
|b Ray
|f ed.
|
| 936 |
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| 945 |
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|a 2002
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| 948 |
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|a US
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|a SABOR
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| 965 |
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|a OLOR
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| 965 |
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|a OLFACCION
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| 965 |
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|a PROPIEDADES ORGANOLEPTICAS
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| 965 |
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|a ANALISIS ORGANOLEPTICO
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| 965 |
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|a COMPUESTO VOLATIL
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| 965 |
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|a TECNICAS ANALITICAS
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|a AAG
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|e Marcel Dekker
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|e 429 p.
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|c ENLINEA
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|d 10338
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| 830 |
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|a Food Science and Technology : Monographs, Textbooks, and Reference Books
|9 64891
|