Food : The Chemistry of its Components
Edition statement:5ed. Published by : RSC (UK) Physical details: 501p. HB ISBN:9780854041114. Year: 2012Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Books | KUFOS Central Library General Stacks | Non-fiction | 641 COU/FO (Browse shelf(Opens below)) | Available | 13982 |
Browsing KUFOS Central Library shelves, Shelving location: General Stacks, Collection: Non-fiction Close shelf browser (Hides shelf browser)
639.977 BIA EC Ecosystem Approach to Fisheries | 639.97755 WEN/AT Atlantic Salmon :its Future | 641.3383RAV/TU Turmeric: The genus Curcuma | 641 COU/FO Food : The Chemistry of its Components | 641 DAW/EW Emerging Technologies for Food Processing | 641 DIV/NA Natural Antioxidants and Phyto-Chemicals in Foods | 641 DOO/HI High Pressure Processing of Foods |
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