<![CDATA[Taylor's Library Search for 'an:63166'with limit(s): 'suppress:false']]>

<![CDATA[Taylor's Library Search for 'an:63166'with limit(s): 'suppress:false']]> https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-search.pl?idx=&q=an%3A63166&sort_by=relevance&format=rss 2 0 50 Modifying food texture: volume 2: sensory analysis, consumer requirements and preferences / ISBN:9781782423348 https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=84962 .
xxvi, 277 pages : , Includes bibliographical references and index. 24 cm..
9781782423348

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]]> https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=84962 Food oral processing : fundamentals of eating and sensory perception / ISBN:9781444330120 (hbk.) https://librarycatalogue.taylors.edu.my/cgi-bin/koha/opac-detail.pl?biblionumber=146654 Chichester : Wiley-Blackwell, 2012 .
xviii, 390 p. : 25 cm..
9781444330120 (hbk.)

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