Techniques for analyzing food aroma /ed. by Ray Marsili
Material type:
TextSeries: Food science and technology ; ; 79 | Food science and technology ; ; 79Publication details: New York : Marcel Dekker, 1997.Description: 383 p. : ilus. ; gráfs. ; cuadrosISBN: - 0824797884
- 641.1 M3
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca Central Planta principal - Colección General | General | 641.1 M3 (Browse shelf(Opens below)) | Available (Préstamo 15 días) | 33724000757415 |
BATCH-UPD 10 20130110 UCH01 0436
BATCH-UPD 10 20130410 UCH01 0112
BATCH-UPD 10 20130914 UCH01 0157
CONVERSION 10 20130109 UCH01 1345
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