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Contributor(s): Material type: TextTextPublication details: Weinheim; New York ; Wiley-VCH,; c1998.Description: xvi, 710 pISBN:
  • 3527297863 (acid-free paper)
Subject(s): LOC classification:
  • TX418
  • .F52 2007
Online resources:
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Holdings
Item type Current library Call number Status Date due Barcode
Book Book The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library TX-418-.F52-2007 (Browse shelf(Opens below)) Available 6119
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TX-440-.P76-1996 Processing fruits: TX-455-.M47-2005 Methods of analysis of food components and additives TX-406-.C48-2008 Chemistry of spices TX-418-.F52-2007 Flavourings: TX-531-.F66-1996 Food authentication TX-535-.H34-1986 Handbook of food and beverage stability: TX-541-.C68-2002 Food: