Principles of food chemistry

By:

Contributor(s):

Material type: Text

TextLanguage: English Language Publication details: Switzerland Springer 2018Edition: 4thDescription: xviii, 607 p. Colour illustration 26 cmISBN:

Subject(s):

DDC classification:

Online resources:

Item type:

Sheduled Reference

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
Sheduled Reference	Technology Library Reference Section	Reference Collection	664 DEM (Browse shelf(Opens below))	Available	140506

Total holds: 0

Browsing Technology Library shelves,Shelving location: Reference Section,Collection: Reference Collection Close shelf browser (Hides shelf browser)

Previous								Next
Previous	664.94FIS Fish processing technology	664 BER Food process engineering and technology	664 BLA Genetic modification and food quality	664 DEM Principles of food chemistry	664 FEL Food processing technology	664 HAN Handbook of hygiene control in the food industry	664 LEE Fundamentals of food biotechnology	Next

There are no comments on this title.

to post a comment.