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|a 0841226652
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|a (Sirsi) i9780841226654
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|a (Sirsi) SBUV039995
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|a c. en p. (lc)
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4 |
|a TP248.65.F66
|b F66
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4 |
|a 664
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| 245 |
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0 |
|a Food flavor and safety
|b : molecular analysis and desing
|c / A. M. Spanier, H. Okai, M. Tamura, eds
|
| 260 |
|
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|a Washington, D. C.
|b : American Chemical Society,
|c c1993
|
| 300 |
|
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|a 352 p
|b : il
|c ; 24 cm.
|
| 490 |
0 |
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|a ACS symposium series
|v ; 528
|
| 500 |
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|a Developed from a symposium sponsored by the Division of Agricultural and Food Chemisty at the 203rd National Meeting of the American Chemical Society, San Francisco, Calif., April 5-10, 1992
|
| 500 |
|
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|a Bibliografía: p. 334-337
|
| 650 |
|
4 |
|a Biotecnología de alimentos
|x Congresos
|
| 700 |
|
|
|a Spanier, Arthur M.,
|d 1958-
|e , ed
|
| 700 |
|
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|a Okai, Hideo,
|d 1938-
|e , ed
|
| 700 |
|
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|a Tamura, Masahiro,
|d 1956-
|e , ed
|
| 710 |
|
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|a American Chemical Society.
|b Division of agricultural and food Chemical
|
| 711 |
|
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|a <American Chemical Society. Meeting
|d (203rd 1992
|c : San Francisco, Calif.)>
|
| 596 |
|
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|a 2
|
| 942 |
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|c LIBRO
|
| 999 |
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|c 21111
|d 21111
|
