Food Flavors: Chemical, Sensory and Technological Properties : Red Meat Flavor / by Jennie M. Hodgen and Chris R. Calkins
Material type: ArticlePublication details: Boca Raton : CRC Press/Taylor & Francis Group, 2012Description: 16 pagesContent type:- text
- computer
- online resource
Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Chapter in Books | Halal Development Corporation Library Open Shelves | EBCH 004910 (Browse shelf(Opens below)) | Available |
Original from book
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