000			01750nam a2200433 i 4500
001			0000177893
005			20171002064220.0
006			m o d
007			cr cn|||||||||
008			131224s2014 enkaobf ob 001 0 eng d
020			_z9781118332528
020			_a9781118332498 (e-book)
035			_a(CaPaEBR)ebr10814720
035			_a(OCoLC)905746902
040			_aCaPaEBR _beng _erda _epn _cCaPaEBR
050	1	4	_aTP683 _b.M577 2014eb
082	0	4	_a664/.362 _223
245	0	0	_aOlive oil sensory science / _cedited by Erminio Monteleone and Susan Langstaff.
264		1	_aChichester, England : _bWiley Blackwell, _c2014.
264		4	_c©2014
300			_a1 online resource (405 pages, 16 unnumbered pages of plates) : _bcolor illustrations, photographs, maps
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references at the end of each chapters and index.
588			_aDescription based on print version record.
590			_aElectronic reproduction. Palo Alto, Calif. : ebrary, 2015. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
650		0	_aOlive oil.
650		0	_aOlive oil industry.
650		0	_aOlive oil _xAnalysis.
650		0	_aFood _xSensory analysis.
655		0	_aElectronic books.
700	1		_aMonteleone, Erminio.
700	1		_aLangstaff, Susan.
776	0	8	_iPrint version: _tOlive oil sensory science. _dChichester, England : Wiley Blackwell, c2014 _hxv, 367 pages _z9781118332528 _w2013024199
797	2		_aebrary.
856	4	0	_uhttp://site.ebrary.com/lib/daystar/Doc?id=10814720 _zAn electronic book accessible through the World Wide Web; click to view
908			_a170314
942	0	0	_cEB
999			_c167032 _d167032