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| LEADER |
01034cam a2200253 7i4500 |
| 001 |
0000066594 |
| 005 |
20220301090000.0 |
| 020 |
|
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|a 9780203711453 (electronic book)
|
| 020 |
|
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|a 9781771886604 (hardcover)
|
| 090 |
0 |
0 |
|a TX558.R5
|b S35 2019
|
| 245 |
0 |
0 |
|a Science and technology of aroma, flavor, and fragrance in rice
|c edited by Deepak Kumar Verma, Prem Prakash Srivastav.
|
| 264 |
|
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|a Oakville, Ontario, Canada ; Waretown, NJ:
|b Apple Academic Press,
|c 2019.
|
| 300 |
|
|
|a 1 online resource (xviii, 351 pages):
|b text file, PDF.
|
| 336 |
|
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|a text
|2 rdacontent
|
| 337 |
|
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|a computer
|2 rdamedia
|
| 338 |
|
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|a online resource
|2 rdacarrier
|
| 650 |
0 |
0 |
|a Food --
|x Sensory evaluation
|
| 650 |
0 |
0 |
|a Rice --
|x Flavor and odor
|
| 655 |
0 |
0 |
|a Electronic books
|
| 700 |
1 |
|
|a Verma, Deepak Kumar
|
| 700 |
1 |
|
|a Srivastav, Prem Prakash
|
| 856 |
4 |
2 |
|u http://library.unisel.edu.my/web/guest/mylibrary
|
| 997 |
|
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|a Engineering & Life Sciences, Faculty
|b Science & Biotechnology, Department
|
| 999 |
|
|
|a EBO0011290
|b EBOOK
|c EBOOK
|e Electronic resources
|
