Fisher, Carolyn. <br/><br/>
Food flavours  biology and chemistry /  [electronic resource] : 
Carolyn Fisher and Thomas R. Scott. 
 - Cambridge :  Royal Society of Chemistry,  1997. 
 - ix, 165 p. 
 - RSC paperbacks .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><br/>Electronic reproduction. <br/>Palo Alto, Calif. : <br/>ebrary, <br/>2011. <br/>Available via World Wide Web. <br/>Access may be limited to ebrary affiliated libraries. 
<br/><br/><label>ISBN: </label>
<br/><br/><label>Subjects--Topical Terms: </label><br/>Flavor.<br/>Food--Analysis.<br/>Food--Composition.<br/>Food--Biotechnology.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX531  / .F57 1997eb