Principles of food chemistry

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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:

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Lending Books

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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

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Previous	664.94 FIS Fish processing sustainability and new opportunities	664.949 SAF Safety and quality issues in fish processing	664DEC Microwaves in the food processing industry	664DEM Principles of food chemistry	664FEN Fennema's food chemistry	664FOO Food product development	664HAN Handbook of plant-based fermented food and beverage technology	Next

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