Introductory food chemistry
By: BRADY (John W)
Material type: 
TextLanguage: English Publisher: New York Wiley- Blackwell 2013Description: xv,638 HBISBN: 978-0-8014-5075-4Subject(s): Food Technology | Food TechnologyDDC classification: 664.054 BRAI
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Reference
|
St Aloysius College PG Library | Food Science and Technology | 664.054 BRAI (Browse shelf) | Not for loan | PG012732 |
Total holds: 0
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