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 .
<br/><br/> Includes bibliographical references and index. 
<br/><br/>
<br/><br/><label>ISBN: </label>0824797884  RM454.71 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Sensory evaluation.