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Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography

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Publication details: Academic Press, New York 1980Description: vii,472ISBN:

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Item type	Current library	Call number	Status	Barcode
Book	SNDT Juhu	664.5 Jen/Shi (Browse shelf(Opens below))	Available	032847

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Previous	664.5 Ho/Har Lipids in food flavors	664.5 Hut Food color and appearance	664.5 Jel Food flavors chemical, sensory and technological properties	664.5 Jen/Shi Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography	664.5 Mar Flavour science and technology	664.5 Mer Food flavorings composition, manufacture, and use	664.5 Mit Consumption of food colours and their safety	Next

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