*001145532
*00520250613135806.0
*007ta
*008071122s1994    no            100 u eng
*00901042cam a2200241 c 4500
*019  $bl
*020  $a8290394500
*035  $a(EXLNZ-47BIBSYS_NETWORK)999509124684702201
*035  $a(NO-LaBS)14365649(bibid)
*035  $a(NO-TrBIB)950912468
*035  $a950912468-47bibsys_network
*040  $aNO-OsNB$bnob$ekatreg
*080  $a641.1
*1102 $aFlair Sens Project$bPlenary Meeting$0(NO-TrBIB)90671027$_36858300
*24510$aFood quality - consumer relevance :$bconsorzio del formaggio "Parmigiano reggiano", Reggio Emilia, Italy, 9-11 September 1993
*260  $aÅs$bFlair Sens Project$c[1994]
*300  $a91 s.$bfig.
*4901 $aEC Flair Sens publication$vvol. 3, no. 3, 1994
*500  $aOver tittelen: 5th SENS plenary meeting
*653  $ainstrumentelle$asensoriske$adata$aforbrukeratferd$amatvarevalg$anæringsmiddelindustri$akongresser$aitalia$amatvarer$akvalitet$anæringsmidler$aforbrukere$asensorisk$aanalyse$_36858400
*830 0$aFlair Sens publication (trykt utg.)$x1024-8455$vvol. 3, no. 3, 1994$w999312794704702201$_36858500
*901  $a80
*999  $aoai:nb.bibsys.no:999509124684702202$b2021-11-14T19:52:07Z$z999509124684702202
^