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| LEADER |
01048pam a20002294504500 |
| 001 |
1559037 |
| 020 |
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|a 0841222223
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| 040 |
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|a Sistema de Bibliotecas USAC
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| 041 |
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|a eng.
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| 082 |
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|a 664.07
|b A512
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| 099 |
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|a 664.07 A512
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| 110 |
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|a American Chemical Society.
|b Meeting
|c (202nd : 1991
|d New York, N.Y.)
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| 245 |
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|a Flavor precursors :
|b thermal and enzymatic conversions /
|c [edited by] Roy Teranishi, Gary R. Takeoka, Matthias Güntert. --
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| 260 |
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|a Washington, DC :
|b American Chemical Society,
|c 1992.
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| 300 |
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|a ix, 269 p. :
|b ill. ;
|c 24 cm.
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| 440 |
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|a ACS symposium series ;
|v 490
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| 500 |
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|a "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991."
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| 504 |
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|a Includes bibliographical references and index.
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| 650 |
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|a Sabor
|x Congresos
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| 650 |
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|a Bioquímica
|x Congresos
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| 650 |
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|a Alimentos
|x Congresos
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| 650 |
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|a Metabolismo
|x Congresos
|