Techniques for analyzing food aroma / edited by Ray Marsili.
Contributor(s): Marsili, Ray
.
Series: Food science and technology: 79Publisher: New York : Marcel Dekker, c1997Description: x, 383 p. : ill. ; 24 cm.ISBN: 9780824797881 (hbk.); 0824797884 (hbk.).Other title: Food aroma.Subject(s): Food -- Sensory evaluationDDC classification: 664.07
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode | Remark |
|---|---|---|---|---|---|---|---|---|
| Main Collection | TU External Storage-LCS | 664.07 TEC 1997 (Browse shelf) | 1 | Available | SCAFS,70006,03,CL | 5000103201 | Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1 |
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| 664.07 QUA 2008 Quality control in food technology | 664.07 RIZ Experimental methods in food engineering / | 664.07 TAY 2010 Forensic enforcement : | 664.07 TEC 1997 Techniques for analyzing food aroma / | 664.07 THA 2011 Food chemistry / | 664.07 VAC 2014 Essentials of food science / | 664.07 VAC 2014 Essentials of food science / |
Includes bibliographical references and index.