Contribution of Low-and Non-Volatile Materials to the Flavor of Foods

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BookPublisher: USA Allured Publishing Corporation 1993Description: 242p.ISBN: 0931710502.Subject(s): Sensory evaluation

Online resources: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=1114

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Item type	Location	Call number	Status	Date due	Barcode
BOOKS	CSIR-Institute of Himalayan Bioresource Technology	668.54 CON (Browse shelf)	Available		2361

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Previous	668.54 CHE Chemistry of Fragrant Substances	668.54 COM The Complete Technology Book On Herbal Perfumes and Cosmetics	668.54 COM Common Fragrance and Flavor Materials: Preparations, Properties and Uses	668.54 CON Contribution of Low-and Non-Volatile Materials to the Flavor of Foods	668.54 FLA Flavour Science: Recent Developments	668.54 FLA Flavors and Fragrance: A World Perspective (Proceedings of 10th International Congress of Essential Oils, Fragrance and Flaors, Washington, DC, U.S.A., 16-20 November 1986	Next

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