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Food flavors and chemistry: advances of the new millennium by
Publication details: Royal Society of Chemistry, 2001
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Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX541 SPA, ...

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Food flavor and chemistry: explorations into the 21st century by
Publication details: Cambridge: Royal Society of Chemistry, 2005
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 SPA.

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