Food : the chemistry of its components

By: Coultate, T. P Publication details: Cambridge: Royal Society of Chemistry, 2016Edition: 6th edDescription: 599pISBN: 9781849738804Subject(s): Food processing | Food chemistry | Food analysisLOC classification: TX551Online resources: Click here

List(s) this item appears in: Loughry BSc Level 4 Food Quality and Sensory Science | Loughry BSc Level 5 Applied Food Science and Nutrition | Loughry FdSc Level 5 HLA - Food Quality and Sensory Science

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book - Standard loan	CAFRE Loughry Library	TX551 COU (Browse shelf(Opens below))	1	Available		193405
EBOOK	CAFRE Loughry Library ONLINE	EBOOK (Browse shelf(Opens below))	1	Available		148232-1001

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