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Essentials of food science
Publication details: New York: Kluwer Academic, 2003Edition: 2nd edISBN: 0306473631Subject(s): Food research and food technology | Food processing, food research, food technology | Food quality | Starch foods | Protein system | Fats and fatty oils | Fat emulsions | Food preservation | Food additives | Food packagingLOC classification: TP370| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TP370 VAC (Browse shelf(Opens below)) | 1 | Available | 153647 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 VAC (Browse shelf(Opens below)) | 2 | Available | 164487 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 VAC (Browse shelf(Opens below)) | 3 | Available | 164536 | |
| Book - Standard loan | CAFRE Loughry Library | TP370 VAC (Browse shelf(Opens below)) | 4 | Available | 164540 |
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