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Sensory Evaluation of Food

Sensory Evaluation of Food - 2. - New York, NY Springer New York, Imprint: Springer, 2010.

Chemistry and Materials Science (Springer-11644)

ISBN: 9781441964885, 978-1-4419-6488-5

Subjects--Topical Terms:
Cell receptors
Chemistry
Chemistry
Food science
Food Science
Neurochemistry
Neurochemistry
Receptors

Dewey Class. No.: 641.3, / 23 664 23

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