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Teranishi Roy Teranishi

Teranishi Roy Teranishi

7 results found
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1.
Flavor Chemistry: Thirty Years of Progress (Special Indian Edition / Reprint year : 2020) [Paperback] Roy Teranishi22 %
Flavor Chemistry: Thirty Years of Progress (Special Indian Edition / Reprint year : 2020) [Paperback] Roy Teranishi
By: Roy Teranishi
Publisher: Springer Nature (Sie)
No Review Yet
₹3,295
₹2,570
Binding:
Paperback
Release:
01 Jan 1999
Language:
English
Available
Ships within 4-6 Days Explain..
2.
Flavor Chemistry37 %
Flavor Chemistry
By: Emily L. Wick, Irwin Hornstein, Roy Teranishi, Emily L Wick
Publisher: Springer
No Review Yet
₹4,800
₹3,024
Binding:
Hardback
Release:
31 Aug 1999
Language:
English
Available
Ships within 12-14 Days Explain..
3.
Flavor Chemistry37 %
Flavor Chemistry
By: Emily L. Wick, Irwin Hornstein, Roy Teranishi, Emily L Wick
Publisher: Springer
No Review Yet
₹4,800
₹3,024
Binding:
Paperback
Release:
05 Nov 2012
Language:
English
Available
Ships within 12-14 Days Explain..
4.
Flavor Chemistry1 % NR
Flavor Chemistry
By: Hornstein Irwin Hornstein, Teranishi Roy Teranishi, Wick Emily L. Wick
Publisher: Springer Nature B.V.
No Review Yet
₹4,239
₹4,197
Binding:
Paperback
Release:
30 Sep 2011
Language:
English
Out of Stock
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5.
Flavor ScienceNR
Flavor Science
By: Terry E. Acree, Roy Teranishi, Terry E Acree
Publisher: American Chemical Society
No Review Yet
₹12,539
Binding:
Hardback
Release:
01 Jan 1993
Language:
English
Out of Stock
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6.
Flavor PrecursorsNR
Flavor Precursors
By: Matthias Guntert, Gary R. Takeoka, Roy Teranishi, Guntert Matthias, Matthias (Haarman and Reimer GmbH) Guntert
Publisher: American Chemical Society
No Review Yet
₹5,513
Binding:
Hardback
Release:
01 May 1992
Language:
English
Out of Stock
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7.
Biotechnology for Improved Foods and FlavorsNR
Biotechnology for Improved Foods and Flavors
By: Patrick J. Williams, Akio Kobayashi, Gary R. Takeoka, Roy Teranishi, P. J. Williams
Publisher: American Chemical Society
No Review Yet
₹7,354
Binding:
Hardback
Release:
05 May 1996
Language:
English
Out of Stock
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