Techniques for analyzing food aroma / Food aroma edited by Ray Marsili. - New York : Marcel Dekker, c1997. - x, 383 p. : ill. ; 24 cm. - Food science and technology ; 79 . - Food science and technology ; 79 . Includes bibliographical references and index. ISBN: 9780824797881 (hbk.) 0824797884 (hbk.) Subjects--Topical Terms: Food--Sensory evaluation. Dewey Class. No.: 664.07 / TEC 1997