Marsili, Ray <br/><br/>
Techniques for analyzing food aroma 
/ed. by Ray Marsili 
 - New York :  Marcel Dekker,  1997. 
 - 383 p. :  ilus. ; gráfs. ; cuadros 
 - Food science and technology  ; 79 .
 - Food science and technology  ; 79 .
<br/><br/><label>ISBN: </label>0824797884 
<br/><br/><label>LCCN: </label>80835 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos--Análisis.<br/>Alimentos--Aroma.
<br/><br/><label>Dewey Class. No.: </label>641.1  / M3