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Newer chemical and technological approaches for the preparation of spice flavourings from selected spices

Sowbhagya, H. B.

Newer chemical and technological approaches for the preparation of spice flavourings from selected spices - v, 166 p. : ill. ; 32 cm.

Subjects--Topical Terms:
Food Science

Subjects--Index Terms: Spice flavourings

Dewey Class. No.: 641 SOW

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