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  <titleInfo>
    <title>Food flavours</title>
  </titleInfo>
  <name type="personal">
    <namePart>Morton, I. D.</namePart>
    <role>
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  </name>
  <name type="personal">
    <namePart>Macleod, A. J.</namePart>
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    <place>
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    <publisher>Elsevier</publisher>
    <dateIssued>c1982</dateIssued>
    <dateIssued encoding="marc" point="start">1982</dateIssued>
    <dateIssued encoding="marc" point="end">1990</dateIssued>
    <issuance>monographic</issuance>
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  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
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  <physicalDescription>
    <form authority="marcform">print</form>
    <extent>xiii, 473 p. : ill. ; 25 cm.</extent>
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  <tableOfContents>pt. A. Introduction -- pt. B. The flavour of beverages -- pt. C. The flavour of fruits.</tableOfContents>
  <note type="statement of responsibility">ed. by I.D. Morton and A.J. MacLeod.</note>
  <note>Includes bibliographies and indexes.</note>
  <subject authority="lcsh">
    <topic>Flavor</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Food</topic>
    <topic>Analysis</topic>
  </subject>
  <classification authority="lcc">TX541 .F66 1982</classification>
  <classification authority="ddc">664 MOF</classification>
  <relatedItem type="series">
    <titleInfo>
      <title>Developments in food science. 3</title>
    </titleInfo>
  </relatedItem>
  <identifier type="isbn">0444418571 (v. 1) </identifier>
  <identifier type="isbn">044418571 (v. 3A)</identifier>
  <identifier type="isbn">0444416889 (series)</identifier>
  <identifier type="lccn">80017054</identifier>
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