Techniques for analyzing food aroma / 
 Food aroma 
edited by Ray Marsili. 
 - New York :  Marcel Dekker,  c1997. 
 - x, 383 p. :  ill. ;  24 cm. 
 - Food science and technology ;  79 .
 - Food science and technology (Marcel Dekker, Inc,) ;  79. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0824797884 (hardcover : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Sensory evaluation.
<br/><br/><label>LC Class. No.: </label>TX546  / T43 1997