| 000 | 00416nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aStabley Segall | ||
| 245 | 4 | _aThe Influence of High Temperature Holding Upon the Components of Coffee Brew III. Hydrogen Sulfide,Su;lfur Dioxide,and Sulfhydryl Compounds (Mercaptans) | |
| 260 | _cDecember 1959 | ||
| 300 | _a679 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c619199 _d619199 |
||