The Analysis and control of less-desirable flavors in foods and beverages edited by George Charalambous
Contributor(s): Charalambous, George | Chemical Congress of the North American Continent (2nd : 1980 : Las Vegas, Nev.).
Material type:
BookPublisher: New York Academic Press 1980Description: x, 358 p. ill. 24 cm.Subject(s): Food -- Analysis | FlavorDDC classification: 664
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.07 A532 (Browse shelf) | Available | 004577 |
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| 664.062 J74 Combined compendium of food additive specifications : | 664.07 A512f Flavor precursors : | 664.07 A512p Principles of sensory evaluation of food | 664.07 A532 The Analysis and control of less-desirable flavors in foods and beverages | 664.07 A5325 Analysis of foods and beverages | 664.07 A572 Manual of food quality control : | 664.07 B269 Manual of food quality control, 16 / |
Proceedings of a symposium held at the Second Chemical Congress of the North American Continent in Las Vegas in Aug. 1980
0121690652
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