Food chemistry
By: Belitz, H. D
.
Contributor(s): Grosch, W.
Material type: 
TextPublisher: Berlin : Springer Verlag, 1999Edition: 2nd ed.Description: xLii,992 p. ; ill. ; 25 cm.ISBN: 9783540647041.Subject(s): Food Science and TechnologyDDC classification: 664.07
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
Scheduled Reference Materials
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Main Library Scheduled Reference Division | Scheduled Reference Collection | 664.07 BEL (Browse shelf) | 1 | Available | 167456 |
Total holds: 0
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| 664.07 AGU Microstructural principles of food processing and engineering | 664.07 ALL Food quality assurance | 664.07 AMY The amylograph handbook | 664.07 BEL Food chemistry | 664.07 BEL Food chemistry | 664.07 BIO Biosensors for food analysis | 664.07 FAR The alveograph handbook |
Translated from the fourth German edition by M. M. Burghagen [et.al.]
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