Essentials of food science
Publication details: Cham: Springer, 2021Edition: 5th edDescription: 481pISBN: 9783030468132Subject(s): Food research and food technology | Food quality | Starch foods | Protein system | Fats and fatty oils | Fat emulsions | Food preservation | Food additives | Food packaging | Food processing, food research, food technologyLOC classification: TP370Online resources: Click here to access onlineItem type | Current library | Call number | Status | Date due | Barcode |
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EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | Available | 193768 | |
Book - Standard loan | CAFRE Loughry Library | TP370 VAC (Browse shelf(Opens below)) | Available | 193459 |
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