Food chemistry
Publication details: Springer-Verlag, 2004Edition: 3rd revised edISBN: 3540408185Subject(s): Food processing | Food processing, food research, food technology | Food chemistry | Food additives | Food components | Food contaminationLOC classification: TX551Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TX551 BEL (Browse shelf(Opens below)) | 1 | Available | 165466 |
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