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Food Flavours: Biology and Chemistry
Material type:
TextPublication details: RSC Publication, 1997.Description: 165 pISBN: - 978-0-85404-538-9
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The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library | TX541.F57_1982 (Browse shelf(Opens below)) | Available | 2516 |
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| QD-263-.T42-1985 Synthetic Methods of Organic Chemistry Vol. 39 | TX-558.F7-.H36-1995 Handbook of fruit science and technology: | TX- 541-.A74-1998 Analytical Methods of Food Authenti | TX541.F57_1982 Food Flavours: Biology and Chemistry | TP248.65.L86_1995 Technique in protein purification | RS-160-.H44-1997 High throughput screening : | QD-272.S62-.P38-1996 Introduction to spectroscopy: |