LEADER 00000cam  2200721 a 4500 
001    27770414 
003    OCoLC 
005    20180828080457.0 
008    930303s1993    ne a     b    101 0 eng   
010    93015053 
020    044489523X|q(acid-free) 
020    9780444895233|q(acid-free) 
035    (OCoLC)27770414 
040    DLC|beng|cDLC|dUKM|dAGL|dOCL|dBAKER|dNLGGC|dBTCTA|dYDXCP
       |dOCLCG|dOCLCA|dGEBAY|dGBVCP|dOCLCO|dOCLCF|dOCLCQ|dOCLCO
       |dOCL|dOCLCO|dDEBBG|dOCLCO|dOCLCA|dC8F 
049    C8FM 
050 00 TP372.5|b.I56 1992 
111 2  International Flavor Conference|n(7th :|d1992 :|cSamos, 
       Greece) 
245 10 Food flavors, ingredients, and composition :|bproceedings 
       of the 7th International Flavor Conference, Pythagorion, 
       Samos, Greece, 24-26 June 1992 /|cedited by George 
       Charalambous. 
260    Amsterdam ;|aNew York :|bElsevier,|c1993. 
300    xxx, 1087 pages :|billustrations ;|c25 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  Developments in food science ;|v32 
504    Includes bibliographical references and index. 
650  0 Flavor|vCongresses. 
700 1  Charalambous, George,|d1922-1994. 
830  0 Developments in food science ;|v32.