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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
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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

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