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Food : the chemistry of its components

By: Coultate, T. PPublication details: Cambridge: Royal Society of Chemistry, 2023Edition: 7th edDescription: 479p. Also available as an ebookISBN: 9781839168147; 9781847550903Subject(s): Food processing | Food chemistry | Food analysis | 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
EBOOK CAFRE Loughry Library EBOOK (Browse shelf(Opens below)) Available R30274
Book - Standard loan CAFRE Loughry Library TX551 COU (Browse shelf(Opens below)) Available 193845
REFERENCE CAFRE Loughry Library Reference TX551 COU (Browse shelf(Opens below)) Not for loan 193846

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