Food flavors chemical, sensory and technological properties edited by Henryk Jelen
Material type:
TextSeries: Chemical & functional properties of food components seriesPublication details: Boca Raton CRC Press/Taylor & Francis Group c2012; Boca Raton CRC Press/Taylor & Francis Group c2012Description: xii, 492 pages illustration 25 cmISBN: - 9781439814918
| Item type | Current library | Call number | Status | Date due | Barcode |
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Reference
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KKTM Lenggong | REF TX531 .F66 2012 (Browse shelf(Opens below)) | Not for loan | 0000066347 | |
BOOK
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KKTM Lenggong | TX531 .F66 2012 (Browse shelf(Opens below)) | Available | 0000066348 | |
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BOOK
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KKTM Lenggong | TX531 .F66 2012 (Browse shelf(Opens below)) | Available | 0000066349 |
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| TS1955 .S35 2013 The science of meat quality/ | TX531 C68 2014 An Introduction to the Physical Chemistry of Food | TX531 C68 2014 An Introduction to the Physical Chemistry of Food | TX531 .F66 2012 Food flavors chemical, sensory and technological properties | TX531 .F66 2012 Food flavors chemical, sensory and technological properties | TX541 C43 2013 Food analysis and quality control | TX541 C43 2013 Food analysis and quality control |
Includes bibliographical references and index
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