Recent Advances in Food and Flavor Chemistry : Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
by Ho, Chi-Tang; Contis, E T; Mussinan, CJ; Shahidi, F [ed.].
Type:
BookSeries: Special publication (Royal Society of Chemistry) No 306. Publisher: Cambridge RSC Pub c2010Description: x, 474 p. : ill. ; 25 cm.ISBN: 978-1847552013.Subject(s): Food | Food additives | Molecular biology | FlavorOnline resources: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5411
| Item type | Location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
 BOOKS |
CSIR-Institute of Himalayan Bioresource Technology
|
664.5 REC (Browse shelf) | Available | 5429 |
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