| Tag |
First Indicator |
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| LEADER |
00000cam a2200000 a 4500 |
| 001 |
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| 005 |
20151001070622.0 |
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|a (OCoLC)28927080
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| 049 |
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|a TXAM
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| 050 |
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|a TP372.55.M35
|b P37 1994
|
| 082 |
0 |
0 |
|a 664/.02
|2 20
|
| 100 |
1 |
|
|a Parliment, Thomas H.,
|d 1939-
|
| 245 |
1 |
0 |
|a Thermally generated flavors :
|b Maillard, microwave, and extrusion processes /
|c Thomas H. Parliment, editor, Michael J. Morello, editor, Robert J. McGorrin, editor.
|
| 264 |
|
1 |
|a Washington, D.C. :
|b American Chemical Society,
|c 1994.
|
| 300 |
|
|
|a x, 492 pages :
|b illustrations ;
|c 24 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 490 |
1 |
|
|a ACS symposium series,
|x 0097-6156 ;
|v 543
|
| 504 |
|
|
|a Includes bibliographical references and indexes.
|
| 500 |
|
|
|a "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, DC, August 23-28, 1992."
|
| 650 |
|
0 |
|a Maillard reaction
|x Congresses.
|
| 650 |
|
0 |
|a Food
|x Extrusion
|x Congresses.
|
| 650 |
|
0 |
|a Microwave cooking
|x Congresses.
|
| 700 |
1 |
|
|a Parliment, Thomas H.,
|d 1939-
|
| 700 |
1 |
|
|a Morello, Michael J.,
|d 1953-
|
| 700 |
1 |
|
|a McGorrin, Robert J.,
|d 1951-
|
| 710 |
2 |
|
|a American Chemical Society.
|b Division of Agricultural and Food Chemistry.
|
| 710 |
2 |
|
|a American Chemical Society.
|b Meeting
|n (204th :
|d 1992 :
|c Washington, D.C.)
|
| 830 |
|
0 |
|a ACS symposium series.
|x 0097-6156 ;
|v 543.
|
| 999 |
|
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f |
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|p ric
|a Texas A&M University
|b Rellis Campus
|c Joint Library Facility
|d Remote Storage
|t 0
|e TP372.55.M35 P37 1994
|h Library of Congress classification
|i unmediated -- volume
|m A14817726614
|
| 998 |
f |
f |
|a TP372.55.M35 P37 1994
|t 0
|l Remote Storage
|