Food flavor and chemistry: explorations into the 21st century
Publication details: Cambridge: Royal Society of Chemistry, 2005Description: 510pISBN: 0854046534Subject(s): Food processing | Food composition | Food chemistry | Flavours | Food analysis | Food qualityLOC classification: TX541Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TX541 SPA (Browse shelf(Opens below)) | 1 | Available | 165172 |
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