Principles of food chemistry
By: deMan, John M [Editor]
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Contributor(s): Finely, John W | Hurst, Jeffrey W | Yong Lee, Chang.
Material type: 
TextSeries: Food science text series. Publisher: Cham : Springer International, 2018Edition: 4 th.Description: xviii, 607 p. ; ill. ; 26 cm.ISBN: 9783319636054.Subject(s): Food science and technology | Food - composition | Food - chemicalDDC classification: 641.3
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Technology Library Permanent Reference Division | Permanent Reference Collection | 641.3 DEM (Browse shelf) | 1 | Not for loan | 221169 | ||
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Technology Library Scheduled Reference Division | Scheduled Reference Collection | 641.3 DEM (Browse shelf) | 2 | Available | 221170 | ||
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Technology Library Lending Division | Lending Collection | 641.3 DEM (Browse shelf) | 5 | Available | 221173 | ||
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Technology Library Lending Division | Lending Collection | 641.3 DEM (Browse shelf) | 6 | Available | 221174 |
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| 637.1 OSE Processing and preservation of dairy products | 637.1 WAL Dairy science and technology | 641.07 FOO Food analysis laboratory manual | 641.3 DEM Principles of food chemistry | 641.3 LAW Sensory evaluation of food | 654.153 LEE Sugar confectionery and chocolate manufacture | 658 LUS Management fundamentals |
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