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Physical properties of foods

By: Contributor(s): Material type: TextTextLanguage: English Language Series: Food sciences text seriesPublication details: New York Springer 2006Description: xiii, 257 p. some Colour 25 cmISBN:
  • 9781441921543
  • 0387308083
  • 9780387308081
Subject(s): DDC classification:
  • 664.07 SAH
Item type: Lending Books
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Holdings
Item type Current library Collection Call number Status Barcode
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07SAH (Browse shelf(Opens below)) Available 139307
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07SAH (Browse shelf(Opens below)) Available 139308
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07SAH (Browse shelf(Opens below)) Available 139309
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07SAH (Browse shelf(Opens below)) Available 139310
Sheduled Reference Sheduled Reference Technology Library Reference Section Reference Collection 664.07SAH (Browse shelf(Opens below)) Available 139311
Total holds: 0

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