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Health aspects of using smoke flavours as food ingredients
Publication details: Council of Europe Press, 1992ISBN: 9287121893Subject(s): Food safety | Smoke flavours | Food additives | FoodDDC classification: 363.192 LOC classification: TX609| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX609/PAM (Browse shelf(Opens below)) | 1 | Available | 154046 | |
| Book - Standard loan | CAFRE Loughry Library | TX609/PAM (Browse shelf(Opens below)) | 2 | Available | 154051 |
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| TX609 MAR Curing and smoking fish | TX 609 OET Freeze-drying | TX609 OET Freeze-drying | TX609/PAM Health aspects of using smoke flavours as food ingredients | TX609/PAM Health aspects of using smoke flavours as food ingredients | TX611 FOO Food irradiation: a technique for preserving and improving the the safety of food | TX611 SAT Food irradiation: a guidebook |
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