| 000 | 00397nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aRobert A Nanz | ||
| 245 | 0 | _aComparative Evaluation of Spices. III. Flavor Retention of Natural Spices and of Spice Oils and Spice Extractives After Boiling and Baking | |
| 260 | _cJune 1951 | ||
| 300 | _a246 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
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| 999 |
_c676949 _d676949 |
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