Rheology and texture in food quality
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- 0-87055-197-3
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Item type | Current library | Call number | Materials specified | Status | Date due | Barcode |
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National Science Library | 664.5323135 L6 (Browse shelf(Opens below)) | Not for loan | 189934 |
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664.5 J3 Story of spices | 664.5 J6 Treasury of spices | 664.5 L8 Flavor technology: Profiles, products, applications | 664.5323135 L6 Rheology and texture in food quality | 664.54 M2 International conference on chemistry and world food supplies: The new Frontiers | 664:577.15 K6 Enzymes in food processing | 664.5/.9(540) K0 Annual review of food technology |
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