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Techniques for analyzing food aroma / edited by Ray Marsili.

Contributor(s): Marsili, Ray.
Material type: materialTypeLabelBookSeries: Food science and technology, 79. Publisher: New York, N. Y. : Marcel Dekker, 1997Description: x, 383 p. : ill. ; 24 cm.ISBN: 0824797884.Call number: 664.07 TEC Ref. Subject(s): Food -- Odor -- Analysis | Food -- Sensory evaluationOnline resources: Click here to access online
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Item type Current location Call number Copy number Status Date due Barcode
Reference Reference BSTI
Ref.-Treatises&monographs (FL2)
664.07 TEC Ref. (Browse shelf) 1 Not For Loan 1100010835

Includes bibliographical references and index.

YE2006 M01 D01

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