Techniques for analyzing food aroma / Marsili,Ray(ed).
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Home library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book) | Central Library, TU | 664.07 MAR (Browse shelf(Opens below)) | 1 | Available | 21561 |
Total holds: 0
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664.07 HUB Statistical quality control for the food industry / | 664.07 JAC The chemical analysis of foods and food products / | 664.07 JAI High-performance thin-layer chromatography in food analysis / | 664.07 MAR Techniques for analyzing food aroma / | 664.07 MEI Sensory Evaluation Techniques / | 664.07 MEI Sensory evaluation techniqus / | 664.07 MIL Food chemistry / |
Includes bibliographical references.
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