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Biochemistry
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Composition
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Biochemistry
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Composition
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The Science of cooking understanding the biology and chemistry behind food and cooking
by
Provost, Joseph J.
,
Colabroy, Keri L.
,
Kelly, Brenda S.
,
Wallert, Mark
Published 2016
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Flavor precursors thermal and enzymatic conversions
Published 1992
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Flavor precursors thermal and enzymatic conversions
Published 1992
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Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
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Food biochemistry
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Alais, Charles
Published 1991
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CAMPUS
Diliman
4
DATABASE
Union Catalog (Buklod)
4
UNIT LIBRARY
College of Home Economics
3
College of Engineering Library II
1
YEAR OF PUBLICATION
From:
To:
CLASSIFICATION
T - Technology
2
Q - Science
1
SUBJECT
Biochemistry
Composition
Food
4
Flavor
2
Metabolism
2
Analysis
1
Biotechnology
1
Congresses
1
Electronic books
1
see all ...
AUTHOR
Alais, Charles
1
American Chemical Society. Division of Agricultural and Food Chemistry
1
American Chemical Society. Meeting
1
American Chemical Society. Meeting (202nd : 1991 : New York)
1
Colabroy, Keri L.
1
Guntert, Matthias
1
Kelly, Brenda S.
1
Linden, G.
1
Provost, Joseph J.
1
Takeoka, Gary R.
1
Teranishi, Roy 1922-
1
Wallert, Mark
1
see all ...
RESOURCE TYPE
Book
3
Electronic Resource
1
LANGUAGE
English
4
TUKLAS
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