CSIR-Indian Institute of Integrative Medicine
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Sensory Properties of foods

by [Birch, G.G.; ed.]; [Brennan, J.G.; ed.].
Type: materialTypeLabelBookPublisher: London: ; Applied Science Publishers, ; 1977Description: xi, 326p.Subject(s): Chemoreception | Food Service | Sensory Analysis | FOODS | PROPERTIES | SENSORYOnline resources: http://library.iiim.res.in:80/cgi-bin/koha/opac-detail.pl?biblionumber=25665
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