|
2. |
|
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: Book; Format:
print
; Literary form:
not fiction
Publisher: Cambridge RSC Pub c2010Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5411 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [664.5 REC] (1).
Actions:
Add to cart (remove)
|
|