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|a 0841234213
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|a 9780841234215
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|a (Sirsi) i9780841234215
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|a DLC
|c DLC
|d UV#
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| 050 |
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|a TP248.65.F66
|b B557 1996
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|a 664/.024
|2 20
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| 245 |
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|a Biotechnology for improved foods and flavors
|b : developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies
|c / Gary R. Takeoka, editor ... [et al.].
|
| 260 |
|
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|a Washintong, D.C.
|b : American Chemical Society,
|c c1996.
|
| 300 |
|
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|a x, 332 p.
|b : il.
|c ; 24 cm.
|
| 490 |
0 |
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|a ACS symposium series,
|x 0097-6156
|v ; 637
|
| 504 |
|
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|a Incluye bibliografías e índices.
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| 650 |
|
4 |
|a Biotecnología de alimentos
|v Congresos.
|
| 650 |
|
4 |
|a Biotecnología agrícola
|v Congresos.
|
| 700 |
1 |
|
|a Takeoka, Gary R.
|e ed.
|9 383149
|
| 710 |
2 |
|
|a American Chemical Society.
|b Division of Agricultural and Food Chemistry.
|
| 711 |
2 |
|
|a Pacifichem 95
|d (1995
|c : Honolulu, Hawai)
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| 902 |
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|a DGBUV
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| 596 |
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|a 2
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| 942 |
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|c LIBRO
|6 _
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| 999 |
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|c 21058
|d 21058
|
