Techniques For Analyzing Food Aroma

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Techniques For Analyzing Food Aroma

Marsili, Ray - Personal Name

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173/I1/pb/02 613.283 TEC SCU BSB Semarang Available

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Series Title	-
Call Number	613.283 Tec
Publisher	MARCEL DEKKER : New York., 1997
Collation	x, 383 p. : il., 21 cm
Language	language_name
ISBN/ISSN	0-8247-9788-4
Classification	613.283
Content Type	-

Media Type	-
Carrier Type	-
Edition	-
Subject(s)	FOOD - SENSORY EVALUATION
Specific Detail Info	-
Statement of Responsibility	-

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The history of the library dates back to 1964 when Universitas Atma Jaya Branch Semarang was established. In 1972, it became the Institut Teknologi Katolik Semarang (ITKS). In 1982, the name changed to Universitas Katolik Soegijapranata. The library underwent several relocations until July 17, 20... (Baca Selengkapnya)

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Techniques For Analyzing Food Aroma

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Arifa

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Febri

Flo

Gandhi

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