Handbook of flavor characterization : sensory analysis, chemistry, and physiology / ed. by Kathryn D. Deibler ...
Contributor(s): Resource type: Ressourcentyp: BuchBookLanguage: English Series: Food science and technology ; 131Publisher: New York ; Basel : Dekker, 2004Description: XI, 493 S. : Ill., graph. DarstISBN:- 0824747038
- 664.07
- 664/.07
- TP372.5
- TP372.5.H36 2004
- 3
Item type | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Freihandbestand ausleihbar | Bibliothek Campus Süd | chet 6.2 | Lesesaal Technik (LST) | 2004 A 524 | Available | 46076964090 |
Total holds: 0
Archivierung prüfen 20200919 DE-640 3 pdager