Comparative Evaluation of Spices. III. Flavor Retention of Natural Spices and of Spice Oils and Spice Extractives After Boiling and Baking

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Material type: Text

TextPublication details: June 1951Description: 246 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		5;6	Available		JA07616

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