Techniques For Analyzing Food Aroma

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Techniques For Analyzing Food Aroma

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172/I1/02 RB 613.283 tec SCU BSB Semarang Available

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Series Title	-
Call Number	RB 613283 tec
Publisher	MARCEL DEKKER : USA., 1997
Collation	x, 371 hlm : il., 21 cm.
Language
ISBN/ISSN	0-8247-9788-4
Classification	613.283
Content Type	-

Media Type	-
Carrier Type	-
Edition	-
Subject(s)	FOOD
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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WHAT DO PEOPLE SAY ABOUT US?

Arifa

Deta

Febri

Flo

Gandhi

About Us

Polling

Statistik Polling

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