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Techniques for analyzing food aroma /

Techniques for analyzing food aroma / edited by Ray Marsili. - New York : Marcel Dekker, 1997. - 383 p. : ill. ; 23 cm. - Food science and technology series ; 79 .

Includes bibliographical references and index.

ISBN: 0824797884 RM454.71

Subjects--Topical Terms:
Food--Sensory evaluation.

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Techniques for analyzing food aroma /

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