Techniques for analyzing food aroma
Material type:
TextPublication details: MDI, New York 1997Edition: 1stDDC classification: - 664.07MAR
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Book
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University Library,VNMKV,Parbhani | 664.07MAR (Browse shelf(Opens below)) | Available | 059264 |
Browsing University Library,VNMKV,Parbhani shelves Close shelf browser (Hides shelf browser)
| 664.07LUN The Microbiological Safety and Quality of Food Vol-I | 664.07LYO Guideline for sensory analysis in food products development and quality control | 664.07MAA Trends in Flavour Research. | 664.07MAR Techniques for analyzing food aroma | 664.07MAR Food hygiene | 664.07MAR Food hygiene | 664.07MAY Methods in Food Analysis |
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