| 000 | 00866nam a2200253zi 4500 | ||
|---|---|---|---|
| 005 | 20210817122955.0 | ||
| 008 | 000824c19961996enka 000 0 eng d | ||
| 020 | _a0854047026 | ||
| 035 | _aMX001000853916 | ||
| 041 | _aSPA | ||
| 050 | 4 |
_aTP372.5 _bF535 |
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| 245 | 0 | 0 |
_aFlavour science : _brecent developments / _ced. by A.J. Taylor, D.S. Mottram |
| 300 |
_a476 páginas : _bilustraciones |
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| 490 | 0 |
_aSpecial publication / Royal Society of Chemistry ; _vno. 197 |
|
| 650 | 4 | _aSabor | |
| 700 |
_aTaylor, Allison James, _d1942- _eeditor |
||
| 700 | 1 |
_aMottram, Donald S., _eeditor |
|
| 710 | 2 | _aRoyal Society of Chemistry (Gran Bretaña) | |
| 264 | 1 |
_aCambridge, United Kingdom : _bRoyal Society of Chemistry, _cc1996 |
|
| 336 |
_atexto _2rdacontent |
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| 337 |
_asin medio _2rdamedia |
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| 338 |
_avolumen _2rdacarrier |
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_c32579 _d32579 |
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