Analysis of foods and beverages modern techniques edited by George Charalambous
Contributor(s): Charalambous, George.
Material type:
BookSeries: Food science and technology. Publisher: Orlando Academic Press 1984Description: xviii, 652 p. ill 24 cm.Subject(s): Food -- Analysis | Beverages -- AnalysisDDC classification: 664
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.07 A5325 (Browse shelf) | Available | 037514 |
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| 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 / | 664.07 B431f Food chemistry / |
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