Food science
By: POTTER, Norman N | Hotchkiss, Joseph H.
Series: food science texts series. Publisher: New York Springer 1998Edition: 5th ed.Description: xiii, 608 p.-.ISBN: 9780834212657.Subject(s): Food technology | Food analysis | Food compositionDDC classification: 664Item type | Current location | Collection | Call number | Status | Notes | Date due | Barcode |
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Books in Stacks (S) | Technology Library Science & Technology | S | 664 POT (Browse shelf) | Available | TEC | 277043 |
Browsing Technology Library Shelves , Shelving location: Science & Technology , Collection code: S Close shelf browser
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663 KLO The Art and science of brewing | 663.62 SHA The Soft drinks companion : a technical handbook for the beverage industry | 664 MAR Principles of food sanitation | 664 POT Food science | 664.001579 RAY Fundamental food microbiology | 664.00688 FUL New food product development: from concept to marketplace | 664.06 MAH Food additives: characteristics, detection and estimation |
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