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| LEADER |
00714pam a20001934504500 |
| 001 |
261636 |
| 020 |
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|a 0841225168 (alk. paper)
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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 664.5
|b F589
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| 099 |
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|a 664.5 F589
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| 245 |
|
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|a Flavor science :
|b sensible principles and techniques /
|c ed. Terry E. Acree. --
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| 260 |
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|a Washington, DC :
|b American Chemical Society,
|c 1993.
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| 300 |
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|a xvi, 351 p. :
|b ill. ;
|c 24 cm.
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| 440 |
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|a ACS professional reference book
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| 500 |
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|a "Developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society."
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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
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| 650 |
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|a Condimentos
|