| 000 | 01454nam a2200349 a 4500 | ||
|---|---|---|---|
| 005 | 20250930094653.0 | ||
| 008 | 981208s1992 xxu 00 eng | ||
| 020 | _a0841222223 | ||
| 039 | 9 |
_a201008241059 _bhayat _c200007211206 _dlailawati _y08-18-1999 _zload |
|
| 090 | _aQP801.F45A43 1991 | ||
| 090 | _aQP801 | ||
| 245 | 0 | 0 |
_aFlavor precursors : _bthermal and enzymatic conversions / _cedited by Roy Teranishi, Gary R. Takeoka and Matthias Guntert |
| 260 |
_aWashington, D. C. : _bAmerican Chemical Society, _c1992 |
||
| 300 |
_a269 p. : _bill. ; _c23 cm. |
||
| 440 | 0 |
_aACS symposium series _x0097-6156 _v490 |
|
| 500 | _aDevelopment from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Fourth Chemical Congress of North America (202nd NationalMeeting of the American Chemical Society), New York, August 25-30, 1991 | ||
| 650 | 0 |
_aFlavor _vCongresses |
|
| 650 | 0 |
_aBiochemistry _vCongresses |
|
| 650 | 0 |
_aFood _xComposition _vCongresses |
|
| 650 | 0 |
_aMetabolism _vCongresses |
|
| 700 | 1 |
_aTeranishi, Roy, _d1922- _948386 |
|
| 700 | 1 | _aTakeoka, Gary R. | |
| 700 | 1 | _aGuntert, Matthias | |
| 711 | 1 | _aAmerican Chemical Society. Meeting (202th : 1991 : New York) | |
| 907 |
_a.b10785760 _b2021-05-28 _c2019-11-12 |
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| 942 |
_c01 _n0 _kQP801.F45A43 1991 |
||
| 914 | _avtls000081639 | ||
| 990 | _aman. | ||
| 991 | _aFakulti Sains Hayat | ||
| 998 |
_at _b1999-05-08 _cm _da _feng _gxxu _y0 _z.b10785760 |
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| 999 |
_c80444 _d80444 |
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