| 000 | 01222cam a22003014a 4500 | ||
|---|---|---|---|
| 005 | 20250914132320.0 | ||
| 008 | 040217s2004 xxua b 001 0 eng | ||
| 020 |
_a0824747038 (alk. paper) _c703.50 |
||
| 039 | 9 |
_a201403251818 _bjamil _c200407211233 _dhamudah _c200407161242 _dhamka _c200407081455 _djamil _y02-17-2004 _zzakir |
|
| 090 | _aTP372.5.H36 | ||
| 090 | _aTP372.5 | ||
| 245 | 0 | 0 |
_aHandbook of flavor characterization : _bsensory analysis, chemistry, and physiology / _cedited by Kathryn D. Deibler, Jeannine Delwiche |
| 260 |
_aNew York : _bMarcel Dekker, _c2004 |
||
| 300 |
_axi, 493 p. : _bill. ; _c24 cm. |
||
| 490 | 1 |
_aFood science and technology ; _v131 |
|
| 504 | _aIncludes bibliographical references and index | ||
| 650 | 0 |
_aFlavor _xAnalysis _vHandbooks, manuals, etc. |
|
| 700 | 1 |
_aDeibler, Kathryn D. _q(Kathryn Diane), _d1973- |
|
| 700 | 1 |
_aDelwiche, Jeannine, _d1967- |
|
| 830 | 0 |
_aFood science and technology (Marcel Dekker, Inc.) ; _v131 |
|
| 907 |
_a.b13333641 _b2021-05-28 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTP372.5.H36 |
||
| 914 | _avtls003284808 | ||
| 990 | _ajj | ||
| 991 | _aProgram Sains Makanan dan Pemakanan | ||
| 998 |
_at _b2004-04-02 _cm _da _feng _gxxu _y0 _z.b13333641 |
||
| 999 |
_c332768 _d332768 |
||