Amazon cover image
Image from Amazon.com

Advances in food chemistry : food components, processing and preservation

By: Chauhan, O.P EditorSingapore: Springer, 2022Description: 544pISBN: 9789811947957Subject(s): Food chemistry | Food compositionLOC classification: TX551Online resources: Click here to access online
List(s) this item appears in: Loughry BSc Level 4 Food Quality and Sensory Science | Loughry BSc Level 4 Nutritional Chemistry | Loughry BSc Level 5 Applied Food Science and Nutrition | Loughry FdSc Level 5 HLA - Food Quality and Sensory Science
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library TX551 CHA (Browse shelf(Opens below)) Available 193739
EBOOK CAFRE Loughry Library ONLINE EBOOK (Browse shelf(Opens below)) Available 193724

There are no comments on this title.

to post a comment.

Powered by Koha