<![CDATA[ Search for 'ti,phr:CRC Critical Reviews in Food Science and Nutrition']]>

<![CDATA[ Search for 'ti,phr:CRC Critical Reviews in Food Science and Nutrition']]> https://biblioteca.cita-aragon.es/cgi-bin/koha/opac-search.pl?q=ccl=ti%2Cphr%3ACRC%20Critical%20Reviews%20in%20Food%20Science%20and%20Nutrition&format=rss2 Search results for 'ti,phr:CRC Critical Reviews in Food Science and Nutrition' at 3 0 50 Capsicum. Production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences ISBN https://biblioteca.cita-aragon.es/cgi-bin/koha/opac-detail.pl?biblionumber=9329

By Govindarajan, V.S..

Place Hold on Capsicum. Production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences

https://biblioteca.cita-aragon.es/cgi-bin/koha/opac-detail.pl?biblionumber=9329 Capsicum. Production, technology, chemistry, and quality. Part IV. Evaluation of quality ISBN https://biblioteca.cita-aragon.es/cgi-bin/koha/opac-detail.pl?biblionumber=9568

By Govindarajan, V.S..

Place Hold on Capsicum. Production, technology, chemistry, and quality. Part IV. Evaluation of quality

https://biblioteca.cita-aragon.es/cgi-bin/koha/opac-detail.pl?biblionumber=9568 Capsicum. Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli ISBN https://biblioteca.cita-aragon.es/cgi-bin/koha/opac-detail.pl?biblionumber=9569

By Govindarajan, V.S..

Place Hold on Capsicum. Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli

https://biblioteca.cita-aragon.es/cgi-bin/koha/opac-detail.pl?biblionumber=9569