Techniques for analyzing food aroma
by Marsili,Ray.
Publisher: New York: Marcel Dekker, 1997Description: x, 383p.ISBN: 0824797884.Subject(s): Food-Sensory evaluationItem type | Location | Call number | Status | Date due | Barcode | Item holds |
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Books |
Central Library AIOU Islamabad
General Stacks
Allama Iqbal Open UniversityCentral Library |
664.07 TEC (Browse shelf) | Available | 86970 |
Total holds: 0
Browsing Central Library AIOU Islamabad Shelves , Shelving location: General Stacks Close shelf browser
664.07 PRO Progress in food contaminant analysis | 664.07 RES Research methodology in food sciences | 664.07 SEE Extraction of organic analytes from food | 664.07 TEC Techniques for analyzing food aroma | 664.07 VEC The chemistry of food | 664.071 EDU Education and training in food science | 664.072 LAS Sensory evaluation of food |
Includes index
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