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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000091556 |
| 008 |
170530s2017 enk eng |
| 020 |
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|a 9781118929391
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| 020 |
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|a 9781118929407
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| 020 |
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|a 9781118929414
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a QP456
|b .F53 2017
|
| 090 |
0 |
0 |
|a QP456
|b .F53 2017
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| 245 |
0 |
0 |
|a Flavour
|b from food to perception
|c edited by Elisabeth Guichard, Christian Salles, Martine Morzel, Anne Marie Le Bon
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| 264 |
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1 |
|a Chichester, West Sussex
|b John Wiley & Sons
|c c2017
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| 300 |
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|a xvii, 400 pages
|b illustration
|c 25 cm
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| 336 |
|
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 650 |
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0 |
|a Chemical senses
|
| 650 |
|
0 |
|a Flavor
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| 650 |
|
0 |
|a Taste
|
| 700 |
1 |
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|a Bon, Anne Marie Le
|e editor
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| 700 |
1 |
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|a Guichard, Elisabeth
|d 1956-
|e editor
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| 700 |
1 |
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|a Morzel, Martine
|e editor
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| 700 |
1 |
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|a Salles, Christian
|e editor
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| 999 |
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|a 1000170183
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|