The Chemistry of food
By: Velisek, Jan.
Publisher: Hoboken Wiley blackwell 2014Description: viii, 1113 p.ISBN: 9781118383810.Subject(s): Food - Analysis | Food compositionDDC classification: 664.07Item type | Current location | Collection | Call number | Status | Notes | Date due | Barcode |
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Books in Reference (R) | Technology Library Science & Technology | R | 664.07 VEL (Browse shelf) | Available | TEC | 278311 |
Browsing Technology Library Shelves , Shelving location: Science & Technology , Collection code: R Close shelf browser
664.07 MEI Sensory evaluation techniques | 664.07 QUA Quality attributes and their measurement in meat, poultry and fish products | 664.07 SIN Principles of food processing | 664.07 VEL The Chemistry of food | 664.93 POU Poultry meat processing | 664.94 TRE Trends in fish processing technologies | 667.9 TIW Handbook of antimicrobial coatings |
Includes index
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