Principles of food chemistry

By:

Material type: Text

TextLanguage: English Language Series: Food science text seriesPublication details: New York Springer 1999Edition: 3rd edDescription: ix, 520 p. some Colour 25 cmISBN:

Subject(s):

DDC classification:

Item type:

Lending Books

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Lending Books	Technology Library Lending Section	Lending Collection	664DEM (Browse shelf(Opens below))	Available	139356
Lending Books	Technology Library Lending Section	Lending Collection	664DEM (Browse shelf(Opens below))	Available	139357
Lending Books	Technology Library Lending Section	Lending Collection	664DEM (Browse shelf(Opens below))	Available	139358
Lending Books	Technology Library Lending Section	Lending Collection	664DEM (Browse shelf(Opens below))	Available	139359
Sheduled Reference	Technology Library Reference Section	Reference Collection	664DEM (Browse shelf(Opens below))	Available	139360

Total holds: 0

There are no comments on this title.

to post a comment.