Flavour science: recent advances and trends edited by Wender L. P. Bredie and Mikael Agerlin Petersen
Material type: TextLanguage: eng Publication details: Amsterdam Elsevier 2006Description: xxiii, 637p. 24 cmISBN: 9780444527424Subject(s): Enzymes--Biological systems | Genomics--Biotechnology | Food science and nutritionDDC classification: 664.5 BRE PItem type | Current library | Call number | Status | Date due | Barcode |
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Books | Mysore University Main Library | 664.5 BRE P (Browse shelf (Opens below)) | Available | 442495 |
Browsing Mysore University Main Library shelves, Shelving location: Food Science & Nutrition Close shelf browser (Hides shelf browser)
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664.1 BIR P Sugar : | 664.119 KAD Food packaging / | 664.2 GRA Applied protein chemistry / | 664.5 BRE P Flavour science: recent advances and trends | 664.52 MER Food flavorings : | 664.63 ALT Low-calorie foods handbook | 664.68 JOH Yeasts for food and other purposes |
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