Techniques for analyzing food aroma Ray Marsili
Publication details: New York: Marcel Dekker, 1997.Description: x, 383pISBN:- 0824797884
- 664.07Â TEC
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books | Central Library Allama Iqbal Open University Islamabad General Stacks | 664.07 TEC (Browse shelf(Opens below)) | Available | 86970 |
Browsing Central Library Allama Iqbal Open University Islamabad shelves, Shelving location: General Stacks Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 664.07 PRO Progress in food contaminant analysis | 664.07 RES Research methodology in food sciences : integrated theory and practice | 664.07 SEE Extraction of organic analytes from food : A manual of methods | 664.07 TEC Techniques for analyzing food aroma | 664.07 VEC The chemistry of food | 664.071 EDU Education and training in food science : A changing scene | 664.072 LAS Sensory evaluation of food : principles and practices |
Includes index
There are no comments on this title.
Log in to your account to post a comment.