Fisher, C., & Scott, T. R. (1997). Food flavours: Biology and chemistry. Royal Society of Chemistry.
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Chicago Style (17th ed.) Citation
Fisher, Carolyn, and Thomas R. Scott. Food Flavours: Biology and Chemistry. Cambridge: Royal Society of Chemistry, 1997.
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MLA引文
Fisher, Carolyn, and Thomas R. Scott. Food Flavours: Biology and Chemistry. Royal Society of Chemistry, 1997.
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