Sensory-directed flavor analysis / edited by Ray Marsili.
Contributor(s): Marsili, Ray.Material type: BookSeries: Food science and technology ; 163. Publisher: Boca Raton, Fla. : CRC / Taylor & Francis, c2007Description: 288 p. : ill. ; 24 cm.ISBN: 1574445685.Call number: 664.072 SEN Ref. Subject(s): Flavor -- Analysis | Food -- Sensory evaluationOnline resources: Click here to access online | Click here to access online
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|Reference||BSTI Ref.-Treatises&monographs (FL2)||664.072 SEN Ref. (Browse shelf)||1||Not For Loan||1100011662|
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|664.072 AFR suppl.1 Ref. The chemical constitutions of citrus fruits /||664.072 AFR suppl.2 Ref. The chemical constitutions of citrus fruits /||664.072 AFR Suppl.4 Ref. Spices and condiments : chemistry, microbiology, technology /||664.072 SEN Ref. Sensory-directed flavor analysis /||664.09 ROB 2nd ed. Ref. Food packaging : principles and practice /||664.117 ICUMSA 12 th. Ref. Report of the proceedings of the 12th., session||664.117 ICUMSA 12 th. Ref. Report of the proceedings of the 12th., session|
Includes bibliographical references and index.
YE2008 M06 D01