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Название: Aroma Active Compounds in Foods. Chemistry and Sensory Properties
Авторы: Takeoka G., Guntert M., Engel K.
The ACS Symposium Series was first published in 1974 to provide a
mechanism for publishing symposia quickly in book form. The purpose
of the series is to publish timely, comprehensive books developed from
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books are developed from symposia sponsored by other organizations
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