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| LEADER |
00820cam a2200229 i 4500 |
| 020 |
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|a 9781118929414 (cloth)
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| 082 |
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|a 612.8/7 GUI
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| 245 |
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|a Flavour :
|b from food to perception /
|c edited by Elisabeth Guichard, Christian Salles, Martine Morzel, Anne-Marie Le Bon.
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| 260 |
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|a UK:
|b Wiley Blackwell;
|c 2017.
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| 300 |
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|a xvii, 400 pages ;
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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 Taste.
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| 650 |
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|a Flavor.
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| 650 |
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|a Chemical senses.
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| 700 |
1 |
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|a Guichard, Elisabeth,
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| 700 |
1 |
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|a Salles, Christian,
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| 700 |
1 |
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|a Morzel, Martine,
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| 700 |
1 |
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|a Bon, Anne Marie Le,
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| 700 |
1 |
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|a Le Bon, Anne Marie,
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| 942 |
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|c BK
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| 999 |
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|c 303452
|d 303452
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| 952 |
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|0 0
|1 0
|4 0
|6 612_800000000000000_7_GUI
|7 0
|9 323997
|a BTY
|b BTY
|c GEN
|d 2020-10-13
|l 0
|o 612.8/7 GUI
|p BTY2820
|r 2020-10-13
|w 2020-10-13
|y BK
|