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Food technology for obesity prevention and reduction
Material type:
TextLanguage: English Publication details: New York Magnum Publishing 2019Description: xiii,343 HBISBN: - 978-1-68250-533-5
- 664 23 CLAF
| Item type | Current library | Collection | Call number | Status | Barcode | |
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Book
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St Aloysius PG Library | Food Science and Technology | 664 CLAF (Browse shelf(Opens below)) | Available | PG017587 |
Total holds: 0
Browsing St Aloysius PG Library shelves, Collection: Food Science and Technology Close shelf browser (Hides shelf browser)
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| 664 CHAF Fundamentals of food engineering Ed 4 | 664 CHAF Food safety risk intelligence and benchmarking | 664 CHOF Food biochemistry and food processing | 664 CLAF Food technology for obesity prevention and reduction | 664 DAMF Fennemas food chemistry | 664 DEVF Food science and technology. | 664 DSUF Food processing technology |
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