Spices and condiments chemistry, microbiology, technology J. S. Pruthi
By: Pruthi, J. S.
Material type: BookSeries: Advances in food research : Supplement 4. Publisher: New York Academic Press 1980Description: xiv, 449 p. ill. 24 cm.Subject(s): Spices | CondimentsDDC classification: 664Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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Books | Matheson Library | Matheson Library | Main Collection | 664.53 P972s (Browse shelf) | Missing | 033603 | ||
Books | Matheson Library | Matheson Library | Main Collection | Main Collection | 664.53 P972s (Browse shelf) | Available | 001269 |
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664.52 B344c 1990 Common fragrance and flavor materials : | 664.52 J54q Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography | 664.53 F245 Spices, condiments, and seasonings / | 664.53 P972s Spices and condiments | 664.53 P972s Spices and condiments | 664.58 H985 Food chemical composition : | 664.6 C911 CRC Handbook of nutritional supplements |
Includes index
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