Phenolic, sulfur and nitrogen compounds in food flavors edited by G. Charalambous and I. Katz
Series: No. 26 ; American Chemical Society symposium seriesPublication details: Washington American Chemical Society 1976Description: vii, 215 pSubject(s):| Item type | Current library | Call number | Status | Date due | Barcode |
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Books
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Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | 664:66.099(063) C 471 P (Browse shelf(Opens below)) | Available | 153090 |
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| 664:66.098 S87F Food Biotechnology | 664:66.098 T371F Food biotechnology in ethical perspective | 664:66.098 W463F Food Science and Biotechnology | 664:66.099(063) C 471 P Phenolic, sulfur and nitrogen compounds in food flavors | 664.661 S 754 B Bread | 664.6:612.39 S 553 M Modern bread from the viewpoint of nutrition | 664:663 F37 Fermented Foods And Beverages Of the World |
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