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| 003 | CHAP | ||
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| 008 | 971013s1976 r 00010 d | ||
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| 040 | _cCHAP | ||
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_a543.1083 _bC4 |
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_aCharalambous, George _eed. _921948 |
| 245 | _aPhenolic, sulfur, and nitrogen compounds in food flavors | ||
| 260 |
_aWashington : _bAmerican Chemical Society, _c1976 |
||
| 300 |
_a215 p. _b: ilus. |
||
| 490 |
_aACS symposium series _v; 26 |
||
| 590 |
_aBATCH-UPD _b10 _c20130110 _lUCH01 _h0050 |
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| 590 |
_aBATCH-UPD _b10 _c20130110 _lUCH01 _h1151 |
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| 590 |
_aBATCH-UPD _b10 _c20130410 _lUCH01 _h0735 |
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| 590 |
_aBATCH-UPD _b10 _c20130914 _lUCH01 _h0149 |
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| 590 |
_aCONVERSION _b10 _c20130109 _lUCH01 _h1339 |
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| 650 | 1 | 4 |
_aAlimentos _xAnálisis. _94164 |
| 650 | 1 | 4 |
_aAlimentos _xQuímica de. _94275 |
| 650 | 1 | 4 |
_aAlimentos _xSabor. _94279 |
| 830 | 0 |
_aACS symposium series _v; 26 _9736 |
|
| 901 | _aBK | ||
| 942 | _cLIBRO | ||
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_a543.1083 C4 _bBC _cLIBRO _d33724000392502 _eLIBRO _h57097 _i80966 _si _t1.28 |
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_c70440 _d70440 |
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