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Introductory food chemistry
Material type:
TextLanguage: English Publication details: London Cornell University 2013Description: xv,638 HBISBN: - 978-0-8014-5075-4
- 664.07 BRAI
| Item type | Current library | Collection | Call number | Status | Barcode | |
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Book
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St Aloysius PG Library | General Chemistry | 664.07 BRAI (Browse shelf(Opens below)) | Available | PG012878 |
Total holds: 0
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| 660.29 SANG Green chemistry: environment friendly alternatives | 660.6 KHAM Molecular nanobiotechnology | 664.07 BELF Food chemistry | 664.07 BRAI Introductory food chemistry | 664.07 CHOF Food chemistry | 664.07 COUI Introduction to the physical chemistry of food | 664.07 HENC Chemical analysis of foods Ed 2 Practical treatise on the examination of foodstuffs and the detection of adulterants |
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