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Principles of food chemistry

By: Contributor(s): Material type: TextTextLanguage: English Series: Food science text seriesPublication details: Cham Springer International 2018Edition: 4 thDescription: xviii, 607 p. ill. 26 cmISBN:
  • 9783319636054
Subject(s): DDC classification:
  • 641.3 DEM
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Holdings
Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Permanent Reference Materials Permanent Reference Materials Technology Library Permanent Reference Division Permanent Reference Collection 641.3 DEM (Browse shelf(Opens below)) 1 Not for loan 221169
Scheduled Reference Materials Scheduled Reference Materials Technology Library Scheduled Reference Division Scheduled Reference Collection 641.3 DEM (Browse shelf(Opens below)) 2 Available 221170
Lending  Materials Lending Materials Technology Library Lending Division Lending Collection 641.3 DEM (Browse shelf(Opens below)) 3 Available 221171
Lending  Materials Lending Materials Technology Library Lending Division Lending Collection 641.3 DEM (Browse shelf(Opens below)) 4 Available 221172
Lending  Materials Lending Materials Technology Library Lending Division Lending Collection 641.3 DEM (Browse shelf(Opens below)) 5 Available 221173
Lending  Materials Lending Materials Technology Library Lending Division Lending Collection 641.3 DEM (Browse shelf(Opens below)) 6 Available 221174
Total holds: 0

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