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  <titleInfo>
    <title>Volatile compounds in food</title>
  </titleInfo>
  <name type="personal">
    <namePart>Van Straten, S.</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
    <role>
      <roleTerm type="text">ed.</roleTerm>
    </role>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="text">Zeist</placeTerm>
    </place>
    <publisher>The Netherlands, Central Institute for Nutrition and Food Research</publisher>
    <dateIssued>1974</dateIssued>
    <edition>4 ed.</edition>
    <issuance>monographic</issuance>
  </originInfo>
  <physicalDescription>
    <extent>103 p. ; apénd.</extent>
  </physicalDescription>
  <note>Sup. 3 Zeist, Central Institute for Nutrition and Food Research, 1977. 116 p.</note>
  <note>Sup. 5 Zeist, Central Institute for Nutrition and Food Research, 1977. 132 p.</note>
  <note>Sup. Zeist, Central Institute for Nutrition and Food Research, 1977. 124 p.</note>
  <subject>
    <topic>Alimentos</topic>
    <topic>Análisis</topic>
  </subject>
  <subject>
    <topic>Alimentos</topic>
    <topic>Aroma</topic>
  </subject>
  <subject>
    <topic>Alimentos</topic>
    <topic>Sabor</topic>
  </subject>
  <classification authority="ddc">641.1 V35 1977</classification>
  <identifier type="lccn">47486</identifier>
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    <recordCreationDate encoding="marc">971013</recordCreationDate>
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