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21. Measurement of food preferences

by MacFie, H.J.H.

Material type: book Book Publisher: London: Blackie Academic & Professional, 1994Availability: No items available

22. Methods of testing protein functionality

by (ed. by) Hall, George M.

Edition: 1st edition Publisher: London: Blackie academic & professional, 1996Availability: No items available

23. Food flavorings

by Ashurst P.R. (ed.).

Edition: 2nd ed.Material type: book Book Publisher: London: Blackie Academic and Professional, 1991Availability: No items available

24. Fungi and food spoilage

by Pitt, J. I; Hocking, A. D. (jt. auth).

Edition: 2nd ed.Material type: book Book Publisher: London: Blackie Academic and Professional, 1997Availability: No items available


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