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	1.		Spices and condiments: Chemistry, microbiology, technology by Pruthi, J S Series: Advances in Food research supplement 4 Material type: Text; Format: print ; Literary form: Not fiction Publication details: London: Academic Press, 1980 Availability: Items available for loan: National Science Library (1)Call number: 633.82 M0 . Place hold Add to cart (remove)
	2.		Phenolic substances in grapes and wine and their significance by Singleton, Vernon L (Ed.) Series: Advances in food research Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York: Academic Press, 1969 Availability: Items available for loan: National Science Library (1). Place hold Add to cart (remove)

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