000			01516cam a22003494a 4500
005			20250914131752.0
008			031128s2002 xxua b 101 0 eng
020			_a0841237344 (alk. paper) _cRM603.00
039		9	_a201105040947 _bariff _c200401060959 _dhamudah _c200401020820 _dnuri _c200312222146 _djamil _y11-28-2003 _zzakir
040			_aUKM
090			_aQP456.A43
090			_aQP456 _b.A43
110	2		_aAmerican Chemical Society. _bMeeting _n(219th : _d2000 : _cSan Francisco, Calif.)
245	1	0	_aChemistry of taste : _bmechanisms, behavior, and mimics / _cPeter Given, editor, Dulce Paredes, editor
260			_aWashington, D.C. : _bAmerican Chemical Society, _c2002
300			_axiii, 362 p. : _bill. ; _c23 cm.
440		0	_aACS symposium series ; _v825
500			_a'Developed from a symposium sponsored by the Division of Agriculture and Food Chemistry at the 219th National Meeting of the American Chemical Society, San Francisco, California, March 26-30, 2000'
504			_aIncludes bibliographical references and index
650		0	_aTaste _vCongresses
650		0	_aChemoreceptors _vCongresses
700	1		_aGiven, Peter, _d1952-
700	1		_aParedes, Dulce, _d1958-
710	2		_aAmerican Chemical Society. _bDivision of Agricultural and Food Chemistry
907			_a.b13302826 _b2021-05-28 _c2019-11-12
942			_c01 _n0 _kQP456.A43
914			_avtls000345052
990			_ajj
991			_aProgram Kimia
998			_at _b2003-02-11 _cm _da _feng _gxxu _y0 _z.b13302826
999			_c329736 _d329736