Principles of food chemistry
Material type:
TextLanguage: English Series: Food science text seriesPublication details: Cham Springer International 2018Edition: 4 thDescription: xviii, 607 p. ill. 26 cmISBN: - 9783319636054
- 641.3 DEM
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Technology Library Permanent Reference Division | Permanent Reference Collection | 641.3 DEM (Browse shelf(Opens below)) | 1 | Not for loan | 221169 | |||
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Technology Library Scheduled Reference Division | Scheduled Reference Collection | 641.3 DEM (Browse shelf(Opens below)) | 2 | Available | 221170 | |||
Lending Materials
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Technology Library Lending Division | Lending Collection | 641.3 DEM (Browse shelf(Opens below)) | 3 | Available | 221171 | |||
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Lending Materials
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Technology Library Lending Division | Lending Collection | 641.3 DEM (Browse shelf(Opens below)) | 4 | Available | 221172 | |||
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Lending Materials
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Technology Library Lending Division | Lending Collection | 641.3 DEM (Browse shelf(Opens below)) | 5 | Available | 221173 | |||
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Lending Materials
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Technology Library Lending Division | Lending Collection | 641.3 DEM (Browse shelf(Opens below)) | 6 | Available | 221174 |
Total holds: 0
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| 641.3 DEM Principles of food chemistry | 641.3 DEM Principles of food chemistry | 641.3 DEM Principles of food chemistry | 641.3 DEM Principles of food chemistry | 654.153 LEE Sugar confectionery and chocolate manufacture | 654.153 LEE Sugar confectionery and chocolate manufacture | 657.3 FRA Understanding financial statements |
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