Food flavours : biology and chemistry Fisher Carolyn; Scott Thomas R
Material type:
TextLanguage: English Publication details: New Delhi Overseas Press 2003Edition: Ed. 1Description: ix, 165p. cmISBN: - 8188689017 (pbk)
- F53-94972, P3
| Item type | Current library | Home library | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
Textbook
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Central Science Library | Central Science Library | F53-94972 P3 (Browse shelf(Opens below)) | Available | SL1288762 |
Browsing Central Science Library shelves Close shelf browser (Hides shelf browser)
| F53:87 M5.2 Microbiology of fermental foods | F53:87 M9 Industrialization of idigenous fermented foods | F53-92Z2 M4 Food protein chemistry | F53-94972 P3 Food flavours : biology and chemistry | F53:E L0 Food science a chemical approach | F53:(E111) G9 CL Baking powders: Including chemical leaveuing agents their development chemistry and valuation | F53:(E:3) G5 Food and beverage analysis |
Includes bibliographical references; Bibliography 147-150p. cm.; Glossary 151-157p. cm.; Index 158-165p. cm.
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