Flavor, fragrance, and odor analysis / 
edited by Ray Marsili 
 - New York :  Marcel Dekker,  2002 
 - 425 p. :  ill. ;  24 cm. 
 - Food science and technology ;  115 .
 - Food science and technology (Marcel Dekker, Inc.) ;  115 .
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>0824706277  RM702.80 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Odors--analysis<br/>Taste<br/>Food Analysis--methods<br/>Cosmetics--Analysis<br/>Chromatography, Gas--methods<br/>Spectrum Analysis, Mass--methods<br/>Food--Sensory evaluation
<br/><br/><label>National Library of Medicine Call No.: </label>QU50